Crab Rice: A Coastal Delight Bursting with Flavor
Craving a dish that transports you straight to the shores with every bite? Crab Rice is exactly what you need. This dish, with its aromatic rice and succulent crab meat, brings together the richness of the sea with the comfort of a home-cooked meal. It’s simple yet sophisticated, light but deeply flavorful. Ready to dive in?
Ingredients:
- 250 g of fresh crab meat (preferably lump, but any will do)
- 200 g of jasmine rice (for that perfect fragrance)
- 2 cloves of garlic, minced (approximately 8 g)
- 50 g of onions, finely chopped
- 20 ml of soy sauce (adjust to taste)
- 10 ml of fish sauce (for that punch of umami)
- 1 red chili, finely sliced (5 g, optional for heat)
- 50 g of spring onions, chopped
- 15 g of fresh coriander, chopped
- 10 ml of lime juice (just a squeeze to balance the flavors)
- 30 ml of vegetable oil (for cooking)
- Salt and pepper to taste
Instructions:
- Prepare the Rice: Start by cooking the rice. Rinse 200 g of jasmine rice until the water runs clear, then cook it in about 400 ml of water. Once it’s fluffy and fragrant, set it aside to cool. Day-old rice is even better for this recipe—it holds its texture and absorbs the flavors like a sponge.
- Heat the Oil: In a large skillet or wok, heat 30 ml of vegetable oil over medium heat. As the oil begins to shimmer, toss in the minced garlic (8 g) and chopped onions (50 g). Let them sizzle, releasing their aromas, until they turn a beautiful golden brown.
- Introduce the Crab: Now, add in the star of the show—250 g of fresh crab meat. Stir gently, allowing the crab to warm through. Be careful not to overcook it, as crab is delicate and we want it to remain juicy and tender.
- Flavor Boost: Pour in 20 ml of soy sauce and 10 ml of fish sauce. These two together create an umami explosion, elevating the natural sweetness of the crab. Toss in the finely sliced chili (5 g), if you want a little heat to cut through the richness. Stir everything together for about 2 minutes.
- Mix in the Rice: Add the cooled jasmine rice into the pan. Use a spatula to break up any clumps and mix everything evenly. Let the rice soak up all the flavors—this is where the magic happens! Stir-fry for another 3-4 minutes.
- Finishing Touches: Just before taking the pan off the heat, sprinkle in the chopped spring onions (50 g) and coriander (15 g) for a fresh, herby finish. Add a final squeeze of lime juice (10 ml) to brighten everything up, and season with salt and pepper to taste.
- Serve & Enjoy: Your Crab Rice is now ready to be served. The contrast of textures, the balance of savory, sweet, and tangy flavors—it’s a symphony in every bite. Garnish with extra coriander or chili if you’d like, and serve immediately!
Each mouthful brings together the subtle sweetness of the crab, the punch of soy and fish sauces, and the fragrant jasmine rice. It’s comforting yet vibrant, simple yet layered with complex flavors. Crab Rice isn’t just a meal, it’s an experience you won’t forget!