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CRAB STICKY RICE
CRAB STICKY RICE

Streetfood has become increasingly popular and been served in restaurants by Chefs. But how can we elevate something so traditional and rustic to a Street Food Couture in your restaurant? Here's our culinary team tips, from UFS Vietnam exclusive for you.

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Ingredients

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Preparing Sticky Rice

  • Sticky rice 5000.0 g
  • Coconut 300.0 g
  • Knorr Chicken Powder 300g 20.0 g

Crab Stir fried

Crab Mayonnaise sauce

  • Coconut milk 1000.0 g
  • Agar Agar 14.0 g
  • Crab chili sauce 600.0 g
  • Chili 60.0 g
  • Fried Garlic 40.0 g
  • Mayonnaise 400.0 g
  • Lime powder 5.0 g

Deep fried

  • Breadcrumbs 2000.0 g
  • Egg 20.0 g
  • Flour 800.0 g

Streetfood has become increasingly popular and been served in restaurants by Chefs. But how can we elevate something so traditional and rustic to a Street Food Couture in your restaurant? Here's our culinary team tips, from UFS Vietnam exclusive for you.

...

Preparation

  1. Preparing Sticky Rice

    • Soak sticky rice in cold water for 24 hours.
    • Steam for 1 hour using a combi oven.
    • Mix with coconut milk and Knorr Chicken Powder, then let rest for 30 minutes.
    • Steam again for 40 minutes until soft and fragrant.

  2. Crab Stir fried

    • Keep crab meat and spring onions aside – only add at the end.
    • Soak shiitake mushrooms in hot water for 2 hours, then drain.
    • Steam mushrooms with 40g ginger, 50g spring onions, and 30g oyster sauce for 2 hours. Let cool and dice.
    • Toast ginger in a dry pan for 1 min, add oil, then sauté garlic and shallots until soft.
    • Add mushrooms and sweet corn, stir-fry until cooked.
    • Add seasoning, bring to a boil, then add crab meat and spring onions.
    • Turn off heat and let cool

  3. Crab Mayonnaise sauce

    • Soak agar powder in coconut milk for 20 mins. Boil, then chill until set. Dice it.
    • Cook crab sauce with seasoning, then chill
    • Blend all ingredients until smooth.
    • Keep cold until serving

  4. Deep fried

    • Use a sushi mat to roll.
    • Portion: 200g sticky rice + 80g crab filling. Roll tightly to avoid breaking when slicing.
    • Cut each roll into 8–10 pieces
    • Keep cold before cut. cover with flour → egg → breadcrumbs.
    • Sticky rice should be warm to help it stick together