Crabs With Steamed Rice
|Glutinous rice||2 Cup (32 tbs)|
|Water||4 Cup (64 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Ginger slice||1 , finely chopped|
|Scallion stalks||2 , finely chopped|
|Hard shelled crabs||4 Large|
|Soy sauce||1 Tablespoon|
Bring the rice to a boil with the water, turn down the heat and simmer for about 30 minutes or until the water is absorbed.
Marinate the crabs in the sherry mixture for 30 minutes, turning them occasionally.
Season the rice with the 1 tablespoon soy sauce, oil, sugar and salt and put it in a deep, heatproof serving bowl.
Arrange the crabs on the rice and pour the marinade over all.
Put the dish on a rack in a steaming vessel, being careful that the water does not overflow into the bowl, and steam for 1 1/2 hours.
Serve very hot in the bowl.