Mud Crabs Live At Spice Temple Sydney
It’s Mud Crab season at Spice Temple, which means the much-loved regional Chinese restaurant in Sydney and Melbourne is featuring Australia’s native crabs – ‘Muddies’ as they’re fondly referred to – while they are at their seasonal best, with luxurious, irresistibly sweet flesh.
Crabs are a quintessential ingredient in Chinese cooking and a hero dish of the banquet style of dining at Spice Temple. Live Mud Crabs are sourced from Queensland and are cooked to order, doused in delicious authentic sauces.
The ultimate sweet spot for Spice Temple guests this season is the $99 price tag on all Mud Crabs dishes, until Sunday, 31 December.
Flavour-packed Mud Crab dishes, at a value-packed price – the perfect centre-of-the-table showcase for group get-togethers as summer, holiday and festive celebrations unfold.
Under the expertise of Spice Temple Executive Chef Andy Evans, Mud Crabs are steamed to ensure their sweet, delicate flesh remains tender and untainted with other flavours. These spectacular crustaceans are served with a choice of five traditional sauces:
- Four Chillies
With the heat kick expected from a mix of fermented red chillies, brined red chillies, salted red chillies, and pickled green chillies. - Salted Olive & Black Bean Dressing
A punchy, savoury, salty sauce loaded with olives and black beans, which complements the subtle crab meat flavour. - Black Bean & Salted Chilli
A sharp, pungent, salty and spicy sauce with a hint of sweetness that enhances the sweet crab meat. - Ginger & Shallot
A classic sauce that is vibrant and aromatic and accentuates the luxurious crab flavours. - XO Sauce
Rich and flavourful this spicy dried seafood-based sauce marries well with the marvelous crab meat.
As Spice Temple dives deeper into crab season and summer temperatures soar, the menu will evolve to include Blue Swimmer Crabs and Snow Crabs, each bringing unique flavours to the table.
Live seafood tanks at both restaurants are replenished frequently with other fresh seafood, including lobsters and pipis, which are also served with a choice of the five accompanying sauces.
Executive Chef Andy Evans says Mud Crabs and live seafood are synonymous with Chinese dining and offer a range of spectacular produce with which to showcase the regional Chinese flavours that Spice Temple is renowned for.
“There is nothing quite like ordering seafood live from the tank and enjoying it cooked to order – a process that ensures the meat is tender and retains its beautiful, natural flavours,” Chef Andy says.
“Mud Crabs are often considered a luxury, but the real treat for our guests this season is the limited-time $99 price, which makes them an affordable option for the family and group dining experience.”
“If you haven’t tasted Mud Crabs, now is the time to do so. Or, if you’re a Mud Crab lover or connoisseur, it’s a great opportunity to come experience this phenomenal seafood with traditional sauces you haven’t tried before.”
Spice Temple: www.spicetemple.com.au.
