Entree: China – Shanghai / Hu Cuisine – 糯米蒸蟹 ➤ Nuòmǐ Zhēng Xiè (Whole crab steamed with seasoned glutinous rice)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 whole live crabs, approx. 1 lb (450 g) each
- 2 cups (400 g) glutinous rice, rinsed and soaked 2 hours then drained
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) sesame oil
- 2 tbsp (30 ml) Shaoxing wine
- 2 tbsp (30 ml) light soy sauce
- 1 tsp (5 g) sugar
- 1/2 tsp (1.5 g) white pepper
- 1 tbsp (15 ml) oyster sauce (optional)
- 1 tbsp (15 g) dried shiitake mushrooms, rehydrated and finely chopped
- 3 slices (about 15 g) fresh ginger, julienned
- 3 scallions, white and green parts separated, finely sliced
- 2 large lotus leaves (optional) or banana leaves for wrapping
- 1/2 tsp (2.5 g) fine salt, adjust to taste
- 1/4 cup (60 ml) water or reserved mushroom soaking liquid

Instructions

1. Rinse the soaked glutinous rice until water runs clear and drain well. In a bowl combine the drained rice with 2 tbsp (30 ml) vegetable oil, Shaoxing wine, light soy sauce, sugar, white pepper, chopped rehydrated shiitake, and 1/4 cup (60 ml) water; mix thoroughly so the rice is evenly seasoned.
2. Clean the crabs: twist off and discard the top shells, remove gills and viscera, rinse inside and out. Reserve any roe or tomalley by chopping and mixing into a portion of the rice if present.
3. Pat the crab bodies dry. Spoon a portion of the seasoned rice into each crab cavity and press gently so it fills but does not overstuff; spread remaining rice in the base of a large heatproof steamer plate if you prefer rice underneath the crabs.
4. Arrange stuffed crabs on the lotus or banana leaves (if using) or directly on the steaming plate with underside down and top shell placed back lightly; tuck ginger slices and some scallion whites around the crabs.
5. Bring a wok or steamer to a rolling boil with about 2 inches of water. Place the steaming plate over boiling water, cover tightly and steam on high for 18–22 minutes until crab meat is just cooked through and rice is tender.
6. While steaming, heat remaining 1 tbsp (15 ml) vegetable oil with 1 tbsp (15 ml) sesame oil in a small pan and quickly stir-fry remaining scallion greens and a splash of Shaoxing wine; remove from heat.
7. Remove crabs from steamer, drizzle the hot scallion oil over the crabs and rice, adjust salt to taste, and serve hot with a small dish of light soy or black vinegar if desired.