Steamed Glutinous Rice With Crab

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

No Reviews

Ingredients

Adjust Servings
400g glutinous rice
1Chinese sausage
30g dried shrimp
20g dried shiitake mushrooms (soaked to soften)
30g shallots (minced)
15g garlic (minced)
10g spring onion (chopped)
1tbsp light soya sauce
½tsp dark soya sauce
¼tsp salt
2tbsp Shaoxing wine
2tsp oyster sauce
1tsp chicken powder
tsp pepper
1tsp sesame oil
150ml hot water
1tbsp oil
Dip:
15g spring onion (chopped)
2tbsp oil
½tbsp soya sauce
1tbsp Chinese black vinegar

Directions

1.

Wash and soak 400g glutinous rice overnight. Drain.
Mark as complete
2.

Steam glutinous rice for 20 to 25 minutes in a cloth lined bamboo steamer, once it's cooked set aside.
Mark as complete
3.

Chop 30g spring onion.
Mark as complete
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.
Mark as complete
5.

Reserve the other 15g of chopped spring onion for the glutinous rice.
Mark as complete
6.

Dice 1 Chinese sausage and 20g shiitake mushrooms. Wash and coarsely chop 30g dried shrimp.
Mark as complete
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.
Mark as complete
8.

Heat up 1 tbsp oil in a non stick pan/wok.
Mark as complete
9.

Fry coarsely dried shrimp until fragrant.
Mark as complete
10.

Add in 15g minced garlic and 30g minced shallot. Stir fry until fragrant
Mark as complete
11.

Add in the diced chinese sausage, liver sausage and mushrooms.
Mark as complete
12.

Stir fry for 2 minutes and glaze with 2 tbsp Shaoxing wine.
Mark as complete
13.

Add in the steamed glutinous rice.
Mark as complete
14.

Slowly drizzle in the seasoning mixture in stages. Stir fry until the seasoning is evenly mixed into the glutinous rice.
Mark as complete
15.

Transfer the fried glutinous rice onto a steamer lined with lotus leaf. Sprinkle some chopped spring onions on it.
Mark as complete
16.

Arrange the crab on top of the glutinous rice.
Mark as complete
17.

Lift up the shell, splash Shaoxing wine on the crab. Cover the crab back with the shell.
Mark as complete
18.

Steam for 15 to 20 minutes minutes, depending on the size of the crab.
Mark as complete
19.

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

Leave a Reply

Your email address will not be published.

Subscribe. Get Updates!