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.