For starters, what's not to like about the look of these animals?
|If I wasn't dead, I would totally mess you up right now.|
My father in law recently returned from a stint 'down south' where a nice person gave him their liver to replace his cancerous one. A few months waiting for a liver plus another 3-4 recovering, one of the first things he wanted to do upon coming home was go crabbing.
|the fish didn't co-operate that day, but a few mid-sized crabs did|
|a boy and a girl. Not big specimens, but tasty all the same.|
|what they look like inside, before taking the 'feathers' and guts out.|
|cooked and ready to crack open for the goodies inside.|
He replied "they're not the type I'm after. I don't want the brown ones, I want the ones with the orange-coloured shell".
Going by the pictures above, I won't bother explaining the idiocy.
Like a lot of well-known dishes, Singapore chilli crab has many different recipes. We use a variant of this one, but I don't think any version is what you'd call 'low carb'.
|Sugar aplenty. The rest of the book is clean.|
|finger licking awesomeness|
|eggs, bacon, black pudding and crab with chilli and onion|
If you ever get the chance to indulge, I certainly encourage you to do so.