Crab and Sticky Rice

By The Canadian Living Test Kitchen

14 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	579579 cal
pro	35 g35g pro
total fat	9 g9g total fat
sat. fat	2 g2g sat. fat
carb	88 g88g carb
fibre	4 g4g fibre
chol	101 mg101mg chol
sodium	1,644 mg1,644mg sodium
potassium	670 mg670mg potassium
% RDI:	-
calcium	1414 calcium
iron	2020 iron
vit A	77 vit A
vit C	1515 vit C
folate	3232 folate

This Taiwanese specialty, in which fresh crab steams over cooking rice, is usually prepared in a large steamer, but I've adapted it to conveniently cook in an oven. Either long- or short-grain white sticky rice (also called glutinous rice) can be used.

Ingredients

2 cups sticky rice , glutinous rice2 2cups cupssticky rice, glutinous rice
8 dried shiitake mushrooms 8 8dried shiitake mushroomdried shiitake mushrooms
2 tbsp dried shrimp 2 2tbsp tbspdried shrimp
2 tbsp peanut oil 2 2tbsp tbsppeanut oil or vegetable oil
1/2 cup thinly sliced shallots 1/2 1/2cup cupthinly sliced shallotshallots
1 tsp minced gingerroot 1 1tsp tspminced gingerroot
1 1tbsp tbspChinese rice wine, sake or dry sherry
1-1/4 cups chicken broth 1-1/4 1-1/4cups cupschicken broth
1/2 cup chopped green onions 1/2 1/2cup cupchopped green oniongreen onions
1/2 tsp salt 1/2 1/2tsp tspsalt
2 crabs 2 2crabcrabs
Dipping Sauce:
3 tbsp rice vinegar 3 3tbsp tbsprice vinegar
2 tbsp julienned gingerroot 2 2tbsp tbspjulienned gingerroot
1 pinch salt 1 1pinch pinchsalt
2 tbsp soy sauce 2 2tbsp tbspsoy sauce
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 hot pepper , thinly sliced1 1hot pepper, thinly sliced
1 pinch granulated sugar 1 1pinch pinchgranulated sugar

Preparation

Rinse starch off rice with a few changes of water. Soak in 4 cups (1 L) water for 6 hours; drain.

Soak mushrooms in 1 cup (250 mL) water until softened, about 30 minutes. Reserving liquid, drain and squeeze out moisture. Cut off and discard stems; quarter caps. Add more water to liquid to make 1/2 cup (125 mL) if necessary; set aside.

Cover shrimp with water and soak for 10 minutes; drain.

In Dutch oven or ovenproof casserole, heat oil over medium-high heat; fry shallots until light golden. Add mushrooms, shrimp and ginger; sauté until mushrooms are lightly browned, about 5 minutes. Sprinkle with wine; sauté until no liquid remains.

Add drained rice along with broth, green onions, salt and reserved mushroom liquid; stir gently and bring to simmer. Cover and transfer to 350°F (180°C) oven; cook for 30 minutes.

Meanwhile, remove front claws from each crab; crack shells by hitting with side of chef's knife. Lift off flap from bottom shell and discard; pry off back shell from body, keeping shell and any attached roe. Cut through centre of body lengthwise; discard white heart and innards. Pull off gills (long greenish-yellow sacs) from outside of each half. Cut each crab half in half crosswise (so each piece has two legs). Arrange over cooked rice. Return to oven; cook, covered, until rice is tender, about 20 minutes.

Dipping Sauces: Meanwhile, in small dish, combine vinegar, ginger and salt. In another small dish, combine soy sauce, lemon juice, garlic, hot pepper and sugar, stirring until sugar is dissolved. Serve with crabs and rice.

Source : Canadian Living Magazine: September 2009