Ingredients:
For Dungeness crab
- 1 Dungeness crab, about 2 1/2 - 3 lb (1.25 - 1.5 kg);
- 1/2 cup black sticky rice;
- 1/2 cup Japanese sushi rice;
- 2 cups (480 ml) water;
- 1 1/2 tablespoons diced pickle turnip;
- 1 teaspoon minced ginger;
- 2 tablespoons diced Chinese ham;
- 1 large lotus leaf.
For ginger red vinegar sauce
- 1 piece ginger, about 2 - 4 oz (60 - 120 g), peel and mince 1 tablespoon;
- 1/4 cup (60 ml) Chinese red vinegar;
- 1 teaspoon sesame oil.
Recipe:
Serving for 2
For Black sticky rice
- Cook black sticky rice, Japanese sushi rice and water to 80%;
- Mix ginger, pickle turnip and Chinese ham in a bowl;
- Soak lotus leaf in warm water for 20 - 25 minutes;
- Place in the bottom of a steamer;
- Fill with sticky rice mix;
- Top with raw crab pieces and cover;
- Place the whole steamer over 2” water to steam;
- Cover and steam for 15 - 20 minutes, or until crab turns red;
- Serve hot with ginger red vinegar sauce.
For cleaning Dungeness crab
- Open Dungeness crab and get rid of mouth, gill and the sandy pouch;
- Clean crab with tooth brush;
- Cut into smaller pieces;
- Drain water;
- Put back to refrigerator until ready to cook.
For ginger red vinegar sauce
- Finely mince ginger;
- Mix with Chinese red vinegar;
- Set aside for 30 minutes;
- Top with sesame oil.