Claypot Crab Rice

Thursday, 20 July 2017



It is rather rare to find someone selling the mud crabs now a day.  My mother in-law found an old auntie selling mud crabs one of the morning at the market in Kuala Lumpur.  She quickly grabbed them. They came home still alive and we on this is what I cooked for dinner that day. I used cast iron instead.  The crabs were simply delicious and they were such treat to have.

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RECIPE

Yields:  4 – 5 servings

INGREDIENTS:

2 mud crabs (big), cut and clean
1 cups rice, washed and drained
1 ¾ cups to 2 cups water
3 cloves garlic, chopped
4 shollots, sliced
1 inch ginger, julienned
3 tbsp cooking oil

Seasoning:
1 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp rice wine (Shaoxing cooking wine)
1 tsp salt
1 tsp brown sugar
1 tsp sesame oil
Dash of black pepper

Garnising:
1 bunch of coriander, chopped
1 bunch of spring onion, chopped

METHOD:

1.  Heat oil in the claypot or cast iron over medium heat.  Add in shallots and fry till golden brown. Dish out the fried shallot and keep aside.

2.  With the remaining oil, saute garlic and ginger till fragrant.

3.  Add in washed rice and water.  Cook the rice for 5 to 6 minutes with rid on.

4.  Open the rid, stir the rice, then add in the seasoning and stir again.  Place the crab on top of the rice.  Cover the rid and cook at low heat for another 10 to 15 minutes until crab and rice are cooked. In between, give the rice a stir.

5.  Garnish with fried shallots, spring onion and coriander before serving.