Quote:
Originally Posted by Culverin
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.
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I think the curry is similar to the curry crab you get at Tropica. The fried rice thing is nothing special, just like any other restaurants. The shell is used as a "bowl".