Dungeness Crab on Sticky Rice

1. Soak Ingredients Overnight

Start by soaking the dried lotus leaf, glutinous rice, and dried scallops in separate large bowls of water overnight. This softens the ingredients, ensuring they have the right texture for cooking.

2. Prepare Rice and Scallops

The next day, rinse the soaked rice under cold water and line a bamboo steamer with the softened lotus leaf. Strain the scallops, reserving their soaking liquid. Distribute the rice evenly over the lotus leaf and drizzle it with the scallops' soaking liquid.

3. Steam Rice and Scallops

Place the steamer over a simmering pot of water, cover, and steam the rice and scallops for 30 minutes. This steaming process allows the rice to absorb the aromatic flavors.

4. Prepare Seasoning Mixture

While the rice is steaming, combine ¼ cup of water with oyster sauce, toasted sesame oil, dark soy sauce, and white pepper powder in a small bowl. This mixture will season the rice, adding depth to its flavor.

5. Stir-Fry Ham and Shallots

After the rice has steamed, heat a tablespoon of neutral oil in a wok over medium heat. Add the finely diced cured ham and minced shallot, stirring until the shallots become translucent. This step releases the ham’s savory richness and the shallots’ sweetness.

6. Mix Scallops and Rice

Add the shredded scallops to the wok and stir-fry briefly before mixing in the steamed rice. Pour the seasoning mixture over the rice and stir to ensure the flavors are evenly distributed. Transfer the rice to a shallow heatproof bowl.

7. Prepare and Steam Crab

Prepare the crab by cleaning it thoroughly. Place the crab on top of the rice in the bowl. Steam the crab and rice together for another 30 minutes, allowing the crab’s juices to infuse the rice with a sweet, oceanic flavor. Once done, serve immediately, enjoying the interplay of textures and aromas that make this dish so special.