• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
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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

  1. 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.
  2. 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.
  3. 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.

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