• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 15g dried cuttlefish shreds, rinsed
  • 100g lotus root
  • 75g sweet snow peas
  • 40g carrot, cut into desired patterns
  • 3 tbsp oil
  • 1 tsp chopped garlic
  • Sauce ingredients (combined)
  • 1 tbsp abalone sauce
  • 6g (half cube) preserved bean curd (nam yee), mashed with 1 tsp Shao Hsing Hua Tiau wine (optional)
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1/2 tsp pepper
  • 2 tbsp water


  1. Bring a saucepan of water with half a teaspoon of salt, sugar and a pinch of bicarbonate of soda and 1 teaspoon of oil to a boil. Put in carrot and sweet snow peas.
  2. Boil for 30 seconds. Remove and immerse in cold water for 3-4 minutes. Drain.
  3. Blanch lotus root separately in a saucepan of boiling water, with 1/2 teaspoon vinegar added to it, for 1 minute.
  4. Remove and immerse in cold water for 4-5 minutes. Drain.
  5. Heat oil in a wok and lightly brown cuttlefish shreds until crispy. Drain and set aside. Remove oil, leaving only one tablespoon in the wok. Add in garlic and fry until fragrant.
  6. Add in all the blanched vegetables and combined sauce ingredients. Return the pre-fried cuttlefish to the wok.
  7. Toss briefly until sauce is well combined. Dish out and serve immediately.

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