Steamed Glutinous Rice With Crab

Mains
Rice
Seafood

Easy Level:

Cook Time:

Spice up this classic dim sum favourite of sticky glutinous rice wrapped in steamed lotus leaves, and top it off with that deliciously tender and creamy crab meat – it’s simply irresistible! This crab-a-licious recipe is simple to make and comes together quickly as a hearty dish for all seafood lovers out there.
What makes glutinous rice so different from the usual regular rice is its slight sticky texture along with that delicate sweet taste.  As opposed to the stir fried version, steaming the glutinous rice makes it softer without threatening its taste and requires lesser steps too! Just stir fry the ingredients before adding in the steamed glutinous rice and seasoning. Then simply steam the mixture until it’s cooked.
Steaming the rice in lotus leaves infuses in that earthy aroma to the dish, while preserving its moisture along with that distinct umami taste and hint of sweetness of the ingredients. But that’s not all! The best part of this dish is the rice under the crab. To keep those seductively sweet juices, the trick is to steam the crab in its shell and add a few drops of Shaoxing wine to enhance that sweet flavour. Enjoy the glutinous rice as it soaks up all the crab juice – absolutely delicious!
#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
g
g
glutinous rice
0.00
g
g
glutinous rice
0.00
Chinese sausage
0.00
Chinese sausage
0.00
g
g
dried shrimp
0.00
g
g
dried shrimp
0.00
g
g
dried shiitake mushrooms (soaked to soften)
0.00
g
g
dried shiitake mushrooms (soaked to soften)
0.00
g
g
shallots (minced)
0.00
g
g
shallots (minced)
0.00
g
g
garlic (minced)
0.00
g
g
garlic (minced)
0.00
g
g
spring onion (chopped)
0.00
g
g
spring onion (chopped)
0.00
tbsp
tbsp
light soya sauce
0.00
tbsp
tbsp
light soya sauce
0.00
tsp
tsp
dark soya sauce
0.00
tsp
tsp
dark soya sauce
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
tsp
tsp
chicken powder
0.00
tsp
tsp
chicken powder
0.00
tsp
tsp
pepper
0.00
tsp
tsp
pepper
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sesame oil
0.00
ml
ml
hot water
0.00
ml
ml
hot water
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil

Dip

0.00
g
g
spring onion (chopped)
0.00
g
g
spring onion (chopped)
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
soya sauce
0.00
tbsp
tbsp
soya sauce
0.00
tbsp
tbsp
Chinese black vinegar
0.00
tbsp
tbsp
Chinese black vinegar

Steps

1

Wash and soak 400g glutinous rice overnight. Drain.
Wash and soak 400g glutinous rice overnight. Drain.
Mark as completed

2

Steam glutinous rice for 20 to 25 minutes in a cloth lined bamboo steamer, once it's cooked set aside.
Steam glutinous rice for 20 to 25 minutes in a cloth lined bamboo steamer, once it's cooked set aside.
Mark as completed

3

Chop 30g spring onion.
Chop 30g spring onion.
Mark as completed

4

Place 15g chopped spring onion in a heat proof bowl. Heat up 2 tbsp oil and pour it over the spring onion. Mix in ½ tbsp soya sauce and 1 tbsp Chinese black vinegar. Set aside.
Place 15g chopped spring onion in a heat proof bowl. Heat up 2 tbsp oil and pour it over the spring onion. Mix in ½ tbsp soya sauce and 1 tbsp Chinese black vinegar. Set aside.
Mark as completed

5

Reserve the other 15g of chopped spring onion for the glutinous rice.
Reserve the other 15g of chopped spring onion for the glutinous rice.
Mark as completed

6

Dice 1 Chinese sausage and 20g shiitake mushrooms. Wash and coarsely chop 30g dried shrimp.
Dice 1 Chinese sausage and 20g shiitake mushrooms. Wash and coarsely chop 30g dried shrimp.
Mark as completed

7

Mix 1 tbsp light soya sauce, ½ tsp dark soya sauce, ¼ tsp salt, 2 tsp oyster sauce, 1 tsp chicken powder, ⅛ tsp pepper, 1 tsp sesame oil and 150ml hot water in a bowl.
Mix 1 tbsp light soya sauce, ½ tsp dark soya sauce, ¼ tsp salt, 2 tsp oyster sauce, 1 tsp chicken powder, ⅛ tsp pepper, 1 tsp sesame oil and 150ml hot water in a bowl.
Mark as completed

8

Heat up 1 tbsp oil in a non stick pan/wok.
Heat up 1 tbsp oil in a non stick pan/wok.
Mark as completed

9

Fry coarsely dried shrimp until fragrant.
Fry coarsely dried shrimp until fragrant.
Mark as completed

10

Add in 15g minced garlic and 30g minced shallot. Stir fry until fragrant
Add in 15g minced garlic and 30g minced shallot. Stir fry until fragrant
Mark as completed

11

Add in the diced chinese sausage, liver sausage and mushrooms.
Add in the diced chinese sausage, liver sausage and mushrooms.
Mark as completed

12

Stir fry for 2 minutes and glaze with 2 tbsp Shaoxing wine.
Stir fry for 2 minutes and glaze with 2 tbsp Shaoxing wine.
Mark as completed

13

Add in the steamed glutinous rice.
Add in the steamed glutinous rice.
Mark as completed

14

Slowly drizzle in the seasoning mixture in stages. Stir fry until the seasoning is evenly mixed into the glutinous rice.
Slowly drizzle in the seasoning mixture in stages. Stir fry until the seasoning is evenly mixed into the glutinous rice.
Mark as completed

15

Transfer the fried glutinous rice onto a steamer lined with lotus leaf. Sprinkle some chopped spring onions on it.
Transfer the fried glutinous rice onto a steamer lined with lotus leaf. Sprinkle some chopped spring onions on it.
Mark as completed

16

Arrange the crab on top of the glutinous rice.
Arrange the crab on top of the glutinous rice.
Mark as completed

17

Lift up the shell, splash Shaoxing wine on the crab. Cover the crab back with the shell.
Lift up the shell, splash Shaoxing wine on the crab. Cover the crab back with the shell.
Mark as completed

18

Steam for 15 to 20 minutes minutes, depending on the size of the crab.
Steam for 15 to 20 minutes minutes, depending on the size of the crab.
Mark as completed

19

Serve hot, garnish with the rest of chopped spring onion and dipping sauce.
Serve hot, garnish with the rest of chopped spring onion and dipping sauce.
Mark as completed

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