Stir-fried crabs and rice cakes with Supreme Soy Sauce
What You Will Need
Ingredients
- Flower crabs 2pcs
- Rice cake slices 500g
- Green onion 50g（Segmented）
- Ginger slices 30g
- Garlic slices 10g
Seasoning
- Lee Kum Kee Supreme Authentic First Draw Seafood Soy Sauce 1½ tbsp
- Lee Kum Kee Premium Oyster Sauce 1 tbsp
- Lee Kum Kee Shaoxing Huadiao Wine 1 tbsp
- Lee Kum Kee Pure Ground Fragrant Sesame Oil 2 tsp
- Lee Kum Kee White Peppercorn Powder, a little
- Water 200ml
Made with
Lee Kum Kee products
How to make it
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Chop the flower crab into small pieces and soak the rice cake slices in water, and set aside.
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Heat a pan over high heat with a generous amount of oil. Dip the flower crab lightly in cornstarch and fry in the pan over medium heat until it changes to red. Then add ginger slices and garlic slices, stir-fry until fragrant. Add the flower crab and Shaoxing Huadiao wine, stir-fry until fragrant, then add all the seasonings, water, and rice cake slices. Simmer over medium heat for 2 minutes.
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Once the flower crab is fully cooked, add sectioned green onion, stir-fry well, and reduce the sauce over high heat before serving.
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Tip: When selecting flower crabs, you can gently touch their eyes with your fingers. If they react vigorously, it indicates that the flower crab is fresh.
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