- Benu, San Francisco
- Sunday Yum Cha at Spice Temple Melbourne – 16% better than on a weekday?
- The Restaurant at Meadowood
- Bottega, Napa Valley
- Perfection Defined at The French Laundry
- Twist by Pierre Gagnaire
- Wine Went Everywhere at Bella Vedere
- EARL Canteen
- Burch & Purchese Sweet Studio
- Union Dining
- Longrain, Melbourne Style
- Dinner at David’s
- Ladro, Prahran
- Happy Time at Izakaya Den
- Noir Is The New Black
- Ezard, Glorious Ezard
- Movida, The Original And Still The Best!
- 8 Courses at Attica
- Bamboo House
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Tag Archives: prahran market
Over the past five or so years we’ve eaten at David’s, the Shanghainese restaurant tucked down Cecil Place (off Chapel Street, Prahran) more times than we can remember. Aside from the one Saturday lunch that we were unable to be seated for Yum Cha, the story has always been the same – consistently excellent food, great service, and some of the freshest, tastiest, and most reasonably priced Yum Cha around.
We’ve had Yum Cha lunches at David’s a lot more than dinners, but that’s not to say we prefer one to the other. Dinner is a much different experience to the trolley-less Yum Cha – the lights are turned down, the menus expand, and a small dish of their house made and very tasty Spiced Peanuts is placed on each table.
Last night we made Stir-fried Crabs with Chilli Jam, from the Longrain book Modern Thai Food.
Preparation for this dish was made simple considering we had already made Chilli Jam for Longrain’s Tom Kha (this was over four months ago!). The book recommends that the Chilli Jam is kept for up to 2 months, but I think it can be kept for about 6 months no problems. They are probably just covering themselves against a lawsuit I guess!
We bought four Blue Swimmer crabs from Prahran Market – which ended up costing us $18 – less than the cost of an entree in most restaurants. Once we had the crabs, we went to The Essential Ingredient to pick up some seafood crackers and crab / lobster forks so that we could make the most of the feast we were about to indulge in.
First, we steamed the crabs for 7 minutes. Once they had cooled, they were ready to be cleaned up. This involves ripping the top part of the shell and the “tail” off, cleaning, and cutting them in half.
The dish is surprisingly straight forward. Fry off the garlic, chilli, and kaffir lime leaves, add the chilli jam & stir fry sauce, add the crabs, cook for a few minutes, then toss through the spring onions and some thai basil.