Chinese Crab Rice

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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.

* Per serving · 4 servings · Values may vary.