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
- 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.
- 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.
- 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.
- Remove the parcel and serve up the contents immediately with a sprinkling of red chilli strips and coriander leaves.
