Recipe Ingredient
- 1 large Sri Lankan meaty crab, shelled, cleaned and chopped into pieces
- 2 dried Chinese mushrooms, soaked to soften and shredded
- 1 tbsp kei chi
- 1½ tbsp preserved soya bean paste (tau cheo)
- 1 tbsp shredded young ginger
- 1 tsp chopped garlic
- 1 tbsp oil
- 1 tbsp sesame oil
- Sauce ingredients
- 1 tsp light soy sauce
- 1/2 tsp sugar
- 1/4 tsp pepper
- 1½ tbsp premium oyster sauce
- 100ml fresh chicken stock or water
- Garnishing
- Coriander leaves
- Chopped spring onion
- Chilli curls
- 2 bamboo casings or any heat-resistant dish
Instructions
- Heat oil and sesame oil in a clean wok. Stir-fry garlic and ginger over medium heat until aromatic. Add preserved soya beans, kei chi and mushrooms and fry for 1-2 minutes.
- Add sauce ingredients and stir-fry well to combine. Reduce the heat and simmer for 2-3 minutes. Add in crabs and stir-fry briefly.
- Fill bamboo casings with cooked hot plain rice to the brim. Add half of crab and sauce over the rice. Place in a steamer and steam over rapid boiling water for 20-25 minutes or until crab is cooked. Serve with garnishing.
