Ingredient
600 g green crabs
2 tbsps young soybeans
2 strips Shanghai rice cake
1 tbsp grated shallot
1 tbsp Shaoxing wine
1 tbsp caltrop starch
Seasoning
3/4 tsp salt
2 tsps sugar
2 tsps dark soy sauce
3/4 cup water
sesame oil, pepper
1 tbsp salted yellow bean paste
2 tbsps ketchup
Method
Slice the rice cake. Soak it in water for a moment
Dress and wash the crabs. Cut them into pieces. Sprinkle caltrop starch and deep fry in oil briefly.
Heat 1 tbsp of oil in a wok. Stir fry ginger and shallot. Put in the crabs and sprinkle wine. Stir fry.
Put in the cake rice and stir fry well. Add seasoning. Cook for 8 minutes. Add sesame oil and young soybeans. Stir well and serve.
