Quote:
Originally Posted by TRDood
Deer Garden in Coquitlam - done 4 ways
I always see all other restaurants only doing it 3 ways.
I think the flavours can be:
garlic, chinese wine, ginger/onion (legs) x2
curry, salt and pepper (fried body) x1
fried rice with portugeese sauce (shell/head) x1
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Whoa. Can you describe to me method 2 and 3?
I've only had "spicy peppery salty" aka jiew yeem.
Is the curry, salt and pepper like deep fried, then tossed with curry powder and spices?
If you've got shell/head with the Portuguese sauce and rice, how is the shell/head integrated into that dish?
If you've got pictures, please sure, I would love to try and tackle a king crab recipe this year while they are still in season.