Chinese crab rice
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Chinese crab rice
  Chinese    Crab    Rice    Fish  
Last updated 6/12/2012 1:14:48 AM. Recipe ID 43879. Report a problem with this recipe.
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      Title: Chinese crab rice
 Categories: Chinese, Fish
      Yield: 6 Servings
 
           Stephen Ceideburg
      2    Green onions, chopped
      1    Piece fresh ginger, 2-3 cm,
           -grated
      4 tb Dry sherry
      3 tb Light soy sauce
      3    Blue crabs
    400 g  Glutinous rice
      1 tb Soy sauce
      1 tb Oil
      1 ts Sugar
 
  The Chinese have comfort food, too, and this dish qualifies. You will
  need a large steamer; if you don't yet have one, they can be bought
  cheaply in large Chinese or Vietnamese food stores where you can also
  pick up the glutinous rice. The dish takes considerably longer to
  cook than the previous recipes but little more of the cook's time. By
  the time the rice is cooked, it is saturated with crab flavour.
  
  Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
  Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy
  sauce. Prepare three green blue swimmers crabs. Chop two of them into
  several pieces with a large knife or cleaver and crack the hardest
  pieces of the shell with a hammer. Crack the third crab thoroughly
  all over but do not chop up. Pour the sherry-soy sauce mixture over
  the crabs and leave to marinate for an hour. Wash 400 grams glutinous
  rice in several changes of water until the water runs clear.
  
  Put the rice into a saucepan and pour over it 1.5 L water. Bring to
  the boil and boil for 5 minutes. Drain.
  
  In the bottom of a heatproof dish at least 12 cm deep and of a size
  to fit into your steamer, pack in the chopped crab pieces, reserving
  the marinade. Pour the rice over the top and pack it down. Press the
  intact crab into the top of the rice. To the marinade, add a further
  tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1
  teaspoon sugar. Pour over the crabs and rice.
  
  Put the dish in the steamer over boiling water and steam for 35-40
  minutes. Serve. Diners deal first with the top crab, now half buried
  in rice, then fish around, for the rest of the crab pieces in rice.
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  5/18/93. Courtesy Mark Herron.
  




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Recipe ID 43879 (Apr 03, 2005)

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