Stir-Fried Rice Cakes with Shrimp and Crab

 Stir-fried rice cakes with shrimp and crab is a delicious and hearty Chinese savory dish, popular in eastern China.

 Chewy soft rice cakes are stir-fried with plump shrimp, fresh crab meat and seasonal vegetables, coated in a rich savory sauce.

 It has a bouncy, tender texture, strong seafood aroma and balanced umami flavor, suitable for daily meals and festival feasts.

Ingredients

Main Ingredients

250g fresh rice cakes

180g peeled shrimp

1 whole fresh crab or 150g crab meat

Auxiliary Ingredients

2 eggs

half onion

1 small carrot

a few green vegetables

3 garlic cloves

2 slices ginger

2 stalks scallions

Seasonings

1 tablespoon light soy sauce

1 teaspoon oyster sauce

half teaspoon dark soy sauce (for coloring)

a pinch of salt

a little white sugar

white pepper powder

cooking wine

cooking oil

a little starch water

Step-by-Step Instructions

1. Prep raw materials

   Rinse the rice cakes and soak them in warm water for 10 minutes to soften and prevent sticking. Peel and devein shrimp, rinse clean and pat dry. Clean the crab, remove the shell and gills, then cut into pieces or take out crab meat. Dice onion, shred carrot, chop garlic and ginger, and cut scallions into sections. Beat the eggs and set aside.
2. Marinate seafood

   Put shrimp and crab pieces in a bowl, add a little cooking wine, white pepper and a pinch of salt. Mix well and marinate for 10 minutes to remove fishy smell and enhance fresh flavor.
3. Fry eggs and seafood

   Heat oil in a wok over medium heat, pour in the egg liquid and scramble into pieces, then take out for later use. Add a little more oil, put in marinated shrimp and crab, stir-fry quickly until they change color and are half-cooked, then scoop out and reserve.
4. Sauté aromatics and vegetables

   Leave base oil in the wok, add ginger, garlic and onion, stir-fry until fragrant. Add carrot strips and green vegetables, stir-fry for 1 minute until slightly tender.
5. Stir-fry rice cakes

   Add softened rice cakes into the wok, stir continuously over medium heat to avoid sticking. Drizzle with light soy sauce and dark soy sauce, stir evenly to let each rice cake absorb the sauce and turn light brown.
6. Combine and season

   Put the fried seafood and scrambled eggs back into the wok. Add oyster sauce, a little sugar and appropriate salt. Stir all ingredients evenly and simmer for 2–3 minutes on low heat. Thicken slightly with starch water to make the sauce wrap tightly around the rice cakes.
7. Finish and serve

   Sprinkle with scallion sections and a little white pepper, stir well and turn off the heat. Transfer to a plate and serve hot.

Cooking Tips

1. Soaking rice cakes in advance can effectively avoid breaking and sticking during stir-frying.
2. Do not overcook shrimp and crab to keep the meat tender and bouncy.
3. The seasoning should be light to highlight the natural umami of seafood.
4. You can add a little chili or pickled vegetables if you like a richer taste.
5. Stir continuously throughout the process to prevent rice cakes from sticking to the wok.

 

Detailed Recipe for Chaoshan Fish Congee

Chaoshan fish congee is a classic traditional staple from Chaoshan region in Guangdong, China. It features a light, sweet, milky rice soup paired with fresh tender fish meat.

 With simple seasonings that highlight the original seafood flavor, it is light, nourishing, easy to digest, and loved as breakfast, supper and healthy daily meals.

Ingredients

Main Ingredients

120g fresh round-grain rice

250g fresh white fish flesh (grass carp, sea bass or hairtail)

Auxiliary Ingredients

3 slices of ginger

2 stalks of green onions

A handful of chopped coriander

A little shredded ginger

Seasonings

A proper amount of salt

Ground white pepper

Cooking wine

Sesame oil

A dash of light soy sauce (optional)

Step-by-Step Instructions

1. Preprocess the rice

   Wash the rice clean and soak it in cold water for 20 minutes. Soaking softens the rice, shortens cooking time, and helps the congee turn thick and creamy. Drain the soaked rice and set aside.
2. Handle fresh fish

   Remove fish bones, fish scales and fishy parts, then cut the fish into thin slices.

   Rinse the fish slices with clean water, add a little cooking wine, shredded ginger and a pinch of salt.

   Mix gently and marinate for 10 minutes to remove fishy odor and lock freshness.
3. Cook the basic congee base

   Pour plenty of water into a deep pot, add ginger slices and bring to a boil over high heat.

   Add the soaked rice, turn to medium heat and boil again, then simmer on low heat for 35–40 minutes.

   Stir occasionally to prevent the rice from sticking to the bottom. Cook until the rice grains bloom and the soup becomes thick and milky white.
4. Cook the fish slices

   Turn the congee to medium heat, put in the marinated fish slices, and spread them evenly.

   Simmer for 2 to 3 minutes until the fish turns white and fully cooked.

   Do not cook for too long, or the fish meat will become tough and dry.
5. Season the congee

   Add appropriate salt and a moderate amount of white pepper to enhance flavor and remove fishiness.

   Stir gently to mix all flavors evenly. Turn off the heat after boiling once more.
6. Finish and serve

   Drizzle with a few drops of sesame oil, sprinkle with chopped green onions and coriander.

   Scoop into bowls and serve hot immediately.

Cooking Tips

1. White pepper is the soul of Chaoshan fish congee, which perfectly balances the fishy taste.
2. Fresh fish is the key to delicious congee; avoid frozen fish for better sweet flavor.
3. Keep the cooking time of fish slices short to ensure tender and smooth texture.
4. For richer flavor, you can add a small amount of shrimp or dried seafood.
5. Keep the seasoning light to retain the natural umami of fish and rice.