• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 3 paddy frogs, about 600g
  • (A):
  • 20g cloud ear fungus (wan yee), soaked and sliced thinly
  • 10 dried lily buds (kam cham), soaked to soften; tie each strand into a knot
  • 10 gingko nuts (pat kor), shelled and blanched
  • 15g young ginger, shredded
  • 2 tbsp Shao Hsing Hua Tiau cooking wine
  • 1 big lotus leaf
  • Sauce:
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • Pinch of pepper
  • 1/4 tsp sugar or to taste
  • 1 tsp corn flour


  1. Clean the paddy frogs. Cut each into quarters and combine with the rest of the ingredients (A). Stir in sauce ingredients to mix. Marinate for 20 - 30 minutes.
  2. Soak lotus leaf in water until soft. Clean the leaf and line the base of a heatproof dish. Place marinated ingredients and sauce on to the lotus leaf.
  3. Add cooking wine and fold the leaf to form a packet. Secure with a piece of raffia string. Steam over a moderate heat for 25 - 30 minutes.
  4. Remove the parcel and serve up the contents immediately with a sprinkling of red chilli strips and coriander leaves.

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