材料A：
鮮蟹/羔蟹......2只（洗淨、抹干、斬塊）
湘荷葉......1片（大，需浸泡一夜）
紫蘇......7片

材料B：
姜茸......1湯匙
蔥......3棵（切段）
紹興酒......1湯匙
鹽......1茶匙

烹飪過程：
01.將荷葉浸泡一夜，瀝干後，待用。（若要節省時間，亦可泡冷水1小時，再隔水，用小火蒸2小時，待冷後，即可使
用。）02. 將所有的材料B與螃蟹一起拌均，待用。
03. 在盤底或蒸籠鋪上荷葉及數片紫蘇，放入螃蟹及剩餘的紫蘇，一起用大火蒸20分鐘，即可。
03.需要注意的是，在蒸的時候，要讓蟹肚腹朝上，這樣在蒸熟後，所有的湯汁才會流到螃蟹內，否則就會流出來，導致流失美味。

Ingredients A :
2 fresh crabs, cleaned, patted dry, chopped into pieces
1 pc large lotus leaf, soaked overnight
7 pcs Purple Perilla leaves

Ingredients B :
1 tbsp pounded ginger
3 stalks spring onions, sectioned
1 tbsp Shao xing wine
1 tsp salt

Method :
01. Soak lotus leaf overnight, drain well, leave aside. (To save time, soak it first in cold water for an hour, then steam over low heat for 2 hours, leave it to cool for later use.)
02. Mix all ingredients B with crabs and stir well, set aside.
03. Place the lotus leaf and a few pieces of Purple Perilla leaves onto a plate or food steamer, put in the crabs and all remaining Purple Perilla leaves, steam over high heat for 20 minutes and serve immediately.
04. Please note that while steaming, the crab abdomen side must be faced up. In this way, when cooked, all stock and gravy will be retained inside the crab, or else the stock will flow out of the crab shell onto the plate. This dish will then lose its delicious taste and flavour.

出版：
沙包組合出版社 Gesture Creative Sdn Bhd
A-3-17, Dynasty 2, Jalan Kuchai Maju 2,
Off Jalan Kuchai Lama,
58200 Kuala Lumpur,
Malaysia.
Tel: 03-7982 5060 , 03-7982 7958
Fax: 03-7982 4318