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Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
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Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy
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sauce. Prepare three green blue swimmers crabs. Chop two of them into
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several pieces with a large knife or cleaver and crack the hardest pieces
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of the shell with a hammer. Crack the third crab thoroughly all over but do
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not chop up. Pour the sherry-soy sauce mixture over the crabs and leave to
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marinate for an hour. Wash 400 grams glutinous rice in several changes of
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water until the water runs clear.
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Put the rice into a saucepan and pour over it 1.5 L water. Bring to the
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boil and boil for 5 minutes. Drain.
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In the bottom of a heatproof dish at least 12 cm deep and of a size to fit
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into your steamer, pack in the chopped crab pieces, reserving the marinade.
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Pour the rice over the top and pack it down. Press the intact crab into the
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top of the rice. To the marinade, add a further tablespoon soy sauce and a
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tablespoon oil, teaspoon salt and 1 teaspoon sugar. Pour over the crabs and
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rice.
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Put the dish in the steamer over boiling water and steam for 35-40 minutes.
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Serve. Diners deal first with the top crab, now half buried in rice, then
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fish around, for the rest of the crab pieces in rice.
