Crab Meat Porridge <br> 蟹肉粥 <br/>

INGREDIENTS (4 SERVINGS)

Flower crabs ... 1 kg

Rice ... 1.5 cups (soak 1 hour)

Shredded ginger ... about 2 cm x 4 cm

Chopped coriander stem ... 2 stalks

Salt for seasoning ... 1 Tsp

Soup Base

Water ... 2 liters

Gutted dried anchovies ... 1 handful grab

Onion ... 1 (medium size)

Dried scallops ... 3

INSTRUCTIONS

A. Preparing crabs

1. Clean crabs: scrub off any grime ingrained on the shell surface.

2. Pull off all the legs and claws. Pry off carapace, remove all impurities (gills, etc.), divide body into half.

3. Steam crabs for 10 min.

4. Pour the extracted crab juice into a bowl, this will added to porridge soup.

5. Submerge crabs with cold water for 2 min.

This will make the heated crab meat to contract when cooled, making it easier to be taken out from the shell.

6. Take out crab meat from shell.

B. Cooking porridge

7. In a pot with 2 liters water, place in crab juice, gutted dried anchovies, wedged onion, dried scallops and soaked rice.

8. Boil over low heat for 30 min.

9. Pick out dried anchovies and onion wedges.

♪ Note ♪

If necessary, adjust porridge consistency by adding appropriate amt of hot water.

C. Adding ingredients to porridge

10. Add crab meat, shredded ginger & chopped coriander stems to porridge.

11. Season porridge with 1 Tsp of salt. (or the right amount to the preferred level of saltiness.

12. Porridge is ready to be served.

13. Serve porridge & garnish with shredded ginger, coriander leaves, crab meat.

♪ Serving Options ♪

Dash of white pepper powder and sesame oil for additional flavors.

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