Crab with Glutinous Rice
Chef Herman Lai of Pearl Liang Restaurant at the Grand
Hyatt Taipei Hotel - Taipei, Taiwan
As performed at Madrid Fushion 2005
Adapted by StarChefs
Yield: 4 Servings
- 2 red crabs
- 3 ounces long glutinous rice
- 2 ounces salt pork or thick bacon
- 2 ounces Chinese mushrooms
- 2 Tablespoons black sesame oil
- 1 ounce dried shrimp
- 1 ounce crispy sliced shallots
- 1 quart water
- 1 Tablespoon soy sauce
- Sugar to taste
- Salt and pepper to taste
- Coriander seeds
- Sliced chilies
- Spring onions, cut on a bias
Clean and process the red crabs. Shred the salt pork and Chinese
Bring water to a boil and cook the glutinous rice for 1 minute.
Put the rice into bamboo basket and steam for 15 minutes.
Heat the black sesame oil in a wok and sauté the dried shrimp,
Chinese mushrooms and shredded pork.
Toss the long glutinous rice and soy sauce together. Season to
taste with salt, pepper and sugar. Put the crab on the tossed glutinous
rice and steam 8 minutes until just done.
Spoon rice on a platter and set the steamed crab on top. Garnish
with mix of coriander, sliced chilies and spring onions.
A dry Pinot Gris such as the Huia Pinot Gris 2004 from New Zealand