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Steamed Crab with Rice

  • 31 - 60 Minutes
  • 4

Cantonese-Style Steamed Crab with Tilda Premium USA Long Grain rice.

Ingredients

Method

1 kg Fresh crab, clean it and keep the shell intact and slice the body into 4 pieces

400g Tilda Premium USA Long Grain Rice

2 tbsp minced garlic

1 piece lotus leaf

Seasonings:

1 tbsp Sesame oil

1 tsp soy sauce

½ tsp salt

¼ tsp sugar

  1. Soak Tilda Premium USA Long Grain Rice with water for 3 hours to soften the rice, then cook the rice following the pack instructions and cool down.
  2. Rinse lotus leaves and soak in boiling water for 5 minutes until it is soften. Remove and drain it.
  3. Stir fry the garlic until it is fragrant and mix with all the seasonings, then pour in the rice and mix thoroughly
  4. Arrange lotus leaves in a shallow bowl with the underside of the lotus leaf facing upwards. Place the rice over the lotus leaf, arrange the crab body and shells on top, then enclose the leaf
  5. Steam the rice parcel on high heat for 12-15 minutes until the crab’s oils drip out and soak into rice. The rice will taste of fresh lotus leaf with crab oil fat.