How to Cook JUMBO Black Pepper Crab (View Video)In a pot, add 2 mud crabs (1.2kg), 1 spice pack, 600ml water, 1 tbsp light soya sauce and 60g butter. Cover pot, bring to boil on high heat. Simmer for 15 mins on medium heat until almost dry. Stir and coat crab evenly with sauce. Serve.
How to Cook JUMBO Award Winning Chilli Crab (View Video)In a pot, add 2 mud crabs (1.2kg), 1 sauce pack, 800ml water, 1 tbsp light soya sauce and 300g ketchup. Simmer for 18 mins. Beat 2 eggs and dissolve 1 tbsp corn flour with water. Add to pot and stir. Serve.
How to Clean & Tenderise Live Abalone (View Video)
Use a knife to gently pry the abalone meat from the shell. Trim off the dark brown liver & dark curly edges. Scrub it with a clean toothbrush. To tenderise the abalone, gently pound both sides with a mallet or back of large spoon. Stop when it feels noticeably softer to the touch. Cook as desired.
Live European Blue Lobster (Imported from Scotland/France) is for those with a discerning, refined palate. Live Blue Lobster has a unique taste and outstanding meat quality in terms of texture or taste - firmer, way delicate, succulent and sweeter - than Boston Lobster. Delicious eaten cold as it is hot, it requires little preparation to please even the most demanding connoisseur.
It's marked by its beautiful dark blue shell, evident marbling and velvety blue tail. Due to its rarity, quantity for export is in limited numbers. It's also highly prized by top restaurants for its naturally fine taste. It’s a seafood that you have to try at least once.Choose to have your live blue lobster cut or delivered live to your home!
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