Cheng Lee Chin-o uses ang-chim crabs, hard to find in the U.S. Readily available blue crabs, which are similar, aren’t as big, so we’ve doubled the original amount of crab.
- 3 cups sticky rice
- 1 cup pa-hsin-a (pork and shrimp sauce)
- 6 live blue crabs
- Put rice into a large bowl, cover with cold water, and swish around with your hand until water clouds. Drain. Repeat process 4–5 more times or until water remains clear. Drain again. Put rice into a heavy medium pot, add 2 cups cold water, and bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and cook until rice is tender, about 20 minutes. Remove pot from heat and allow to rest, covered and undisturbed, for 10 minutes.
- Spread rice out on a large heatproof platter and spoon pork and shrimp sauce evenly on top. Put platter on a wire rack set in a large roasting pan of water simmering over medium heat. Place crabs on top of rice, cover pan with foil, and steam until crabs are cooked through, 25-30 minutes. Serve warm.