Fuzhou style crab
Don’t expect this soupy dish to excite your palate like the fiery chilli or kam heong crab. It is subtler in flavour – all the better to appreciate the natural sweetness of the crab. A big, fat mud crab is submerged in a comfortingly peppery and rich soup that’s been boiled with chunks of cucumber and dried shrimp. It’s hot, it’s a little bit briny and it’s imbued with the crab’s natural flavours. Slurp on the glass noodles, take a bite of the plump crab meat and let the peppery heat warm your tummy. Trust us, you’ll be craving this every time it rains.