$29.90GST-free
Size
2 Live CrabsOur own take on the Thai raw-marinated crab that turns up on every seafood street in Bangkok. We start with live blue crab, cut it down, and marinate it in a house dressing built on the four flavours the dish lives or dies by — sour, hot, sweet and salty. The crab is not cooked; the marinade carries the flavour into the meat while leaving the texture raw and soft.
Raw blue crab has a particular quality you cannot get any other way: the body meat is silky and almost creamy rather than firm, and the roe sits rich and dense against a dressing that is sharp with lime and chilli. It is the contrast that makes the dish. This is a raw seafood product and it is made to be eaten as it comes, cold, with no cooking step.
Why Choose It?
How To Serve It:
The One Rule:
Eat it cold and eat it soon. This is a raw product — it does not improve with time in the fridge, and letting it warm up on the bench costs you both the texture and the safety margin. Open it and serve it.
Storage:
Keep refrigerated between 0°C and 4°C at all times and eat as soon as possible after it arrives. Do not freeze and do not refreeze. Because it is raw and ready to eat, this product is not suitable for pregnant women, infants and young children, the elderly, or anyone who is immunocompromised — they should choose a crab dish that is cooked through instead.
Allergen:
Crustacean. The marinade contains fish sauce (fish) and may contain soy — check the pack if you need to avoid either.
Sharp, cold and straight out of the fridge. Order now.
我们自己做的泰式生腌蟹，原型就是曼谷海鲜街上随处可见的那一味。用活蓝蟹起手，斩件后泡进自家调的酱汁里——酸、辣、甜、咸四味缺一不可，这道菜成不成立全看它们平不平衡。蟹不经加热，靠腌渍把味道送进肉里，质地依然是生的、软的。
生腌蓝蟹有一种别的做法给不了的口感：蟹身的肉滑而近乎绵，不是熟蟹那种紧实，蟹黄则厚而稠，衬着青柠和辣椒的锐利。好吃的关键就在这个反差。本品为生食产品，开盒后冷食即可，不需要也不应再加热。
为什么选择它？
推荐食用方式：
唯一的诀窍：
要冰着吃，而且要尽快吃。这是生食产品，放在冰箱里不会变得更好，搁在室温下回温，则口感和安全余地都会一起流失。开盒，上桌。
保存方式：
全程冷藏，保持零到四度，收到后尽快食用。请勿冷冻，也不要二次冷冻。本品为即食生鲜食品，不适合孕妇、婴幼儿、长者以及免疫力低下者食用，这几类人群请改选彻底煮熟的蟹类菜式。
过敏原提示：
甲壳类。腌汁含鱼露（鱼类），并可能含大豆成分；如需回避，请先查看包装标示。
够酸、够冰，从冰箱直接端上桌。立即订购。