Shang Palace’s eight new crab dishes feature hairy crabs that are freshly sourced from Jiangsu. The process of preparing hairy crab roe is complicated, with a one-pound hairy crab yielding only about three to four taels of hairy crab roe. After steaming, the crabs must be disassembled immediately, removing inedible parts and precisely separating the legs, body and roe to avoid shell fragments. The roe is carefully extracted with a small spoon, while the meat from the body and legs is picked out meticulously with a fine skewer. Finally, the freshly hand-picked crab meat and roe are combined to create a sweet and rich hairy crab roe, ensuring that every bite delivers the purest crab flavour.
(Photo: courtesy of Shang Palace)
(Photo: courtesy of Shang Palace)
This year’s featured crab dishes include assorted seafood soup with hairy crab roe, braised diced bean curd with fish maw and hairy crab roe and braised pork meatballs with hairy crab roe. The slowly cooked crab meat and roe are rich in flavour and aromatic. It is paired with fresh ingredients that not only balance the palate but also neutralise greasiness while enhancing the sweetness and fragrance of the hairy crab roe, resulting in enjoyable classic delicacies.
The dishes are available from now until October 31, 2024. For reservations and enquiries, contact +852 2733 8754 or shangpalace.ksl@shangri-la.com.
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