Tired of an unchanged dinner menu week in and week out? Enhance your cookbook repertoire with this delicious recipe for crab rice with egg ribbons. It is rather simple to prepare, yet full of tremendous taste. Your family and friends will think you spent hours slaving over this delicious meal. Enjoy!
Crab Rice with Egg Ribbons presented by guest blogger Michelle Tchea
Ingredients & Recipe
Eggs 2
Cooking oil 1 Tbsp
Fresh crab 1
Highquality white rice 200 g (7 oz), washed and rinsed
Rice wine vinegar 4 Tbsp mixed with 1 tsp of sugar
Lightly beat eggs with 1 tsp sugar.
Heat 1 Tbsp oil in a saucepan. When oil is hot, add beaten eggs and make a rolled omelette by moving the pan away from you and back again in quick successive motions. If the omelette doesn’t roll to the center of the pan, use a spatula to do so. Leave to cool before cutting into thin strips. Set aside.
Rinse and clean the crab in cold water. Separate the legs and claws from the body. Lightly crack the shell on the crab pieces with a mallet, and remove visible gills. This will help to release the crab juices to flavor the rice. Arrange crab on top of rice in the rice cooker.
Add sufficient amount of water for 200 g (7 oz) rice. If using a rice cooker, add water to the line before putting the crab on top of the rice. If cooking the rice on the stove, make sure the water is about ½ cm above the rice before topping with the crap.
When rice is cooked, remove the crab and let it cool for about 5 minutes before cracking the shell and scooping out the meat. Sprinkle crab meat over the rice and pour vinegar over, fluffing a little before letting it rest for at least 5 minutes with the lid on.
Top with egg ribbons and leave to cool before serving.