[wingding]

I happened upon this undeniably evil,but delicious,treat in a Chinese market this weekend....containers of anchovies fried in coconut oil,tossed with sugar and a little chili.They make everything taste better,probably even gelato[promise not to do this];

[Suzanne F]

Mmm, sounds more acceptable in squeamish polite company than the crunchy little crabs from Aji Ichiban.

[foodie52]

I used to be addicted to those. I'd buy two or three bags at the Chinese grocery, and snack on them until they were gone. Haven't had them in about a year. They sure are good.

[Sneakeater]

[promise not to do this];

On the internet, no one can see if you have your fingers crossed.

[foodie52]

Gonna get a few bags this weekend. I can't stop thinking about them now.

[wingding]

I tossed them with some leftover ma po daofu for lunch,committing some kind of culinary heresy no doubt,but they added a nice unamish crunch...

[TaliesinNYC]

Mmm, sounds more acceptable in squeamish polite company than the crunchy little crabs from Aji Ichiban.

hey, I liked those! the crabs I mean.

[Suzanne F]

Mmm, sounds more acceptable in squeamish polite company than the crunchy little crabs from Aji Ichiban.

hey, I liked those! the crabs I mean.

Oh, I love them. But I expect some people might object to the look of chomping on a whole, albeit tiny, crab.

Then again, they're not as squirm-inducing as the flash-fried crabs we had at Sushi Samba (?iirc). Those skittled around live in a big glass jar right up until they're, um, prepared. Oh, and remember the shrimp we had at Oriental Garden, the ones that got drowned in alcohol and flambéed? Yum!

[TaliesinNYC]

Mmm, sounds more acceptable in squeamish polite company than the crunchy little crabs from Aji Ichiban.

hey, I liked those! the crabs I mean.

Oh, I love them. But I expect some people might object to the look of chomping on a whole, albeit tiny, crab.

Then again, they're not as squirm-inducing as the flash-fried crabs we had at Sushi Samba (?iirc). Those skittled around live in a big glass jar right up until they're, um, prepared. Oh, and remember the shrimp we had at Oriental Garden, the ones that got drowned in alcohol and flambéed? Yum!

those were alive? I don't remember that.

[Suzanne F]

Mmm, sounds more acceptable in squeamish polite company than the crunchy little crabs from Aji Ichiban.

hey, I liked those! the crabs I mean.

Oh, I love them. But I expect some people might object to the look of chomping on a whole, albeit tiny, crab.

Then again, they're not as squirm-inducing as the flash-fried crabs we had at Sushi Samba (?iirc). Those skittled around live in a big glass jar right up until they're, um, prepared. Oh, and remember the shrimp we had at Oriental Garden, the ones that got drowned in alcohol and flambéed? Yum!

those were alive? I don't remember that.

Not by the time we ate them.

Actually, I may have been remembering wrong. When I tried making something similar at home, I thought it would be more "humane" to drown them in the alcohol (not shiaoxing, some other Chinese wine) first. But they kept trying to jump out of the bowl. So covered the bowl and waited until they all stopped moving, and then sautéed them without flambéing (I don't own a fire extinguisher). The ones at the restaurant were just flambéed, I think now.