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

Instructions

  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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