Fried Rice Cake with Crabs Recipe |
Ingredients: Serves 4 |
3 live hairy crabs 200g ning-bo rice cake 1 tablespoon chopped ginger 1 tablespoon chopped scallion 1 tablespoon wine 3 tablespoons flour Seasonings: 1 tablespoon soybean paste 1 tablespoon sugar 1 tablespoon soy sauce |
Method: Brush hairy crabs to clean. Halve each crab. Dip the crab (on the cutting side) in wine, then coat that side with flour. Rinse rice cake, for this dish, finger-sized rice cake is better in texture. Heat 2 tablespoons of oil in a wok, fry the crabs to brown (with the cutting side down). Stir-fry for a while, then remove all. Add 2 tablespoons of oil to stir-fry ginger and scallion until fragrant, add mixed seasonings in, bring to a boil. Add rice cake and crabs in, cover the lid, cook for 2 minutes over medium low heat until crab is cooked. Try with a chopstick to see whether the rice cake is soft enough. Stir evenly and remove to a plate. |
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