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1
tablespoon
200 g
100 g
4
100 g
50 g
200 g
1/2 teaspoon
1/4 teaspoon
1/4 teaspoon
1/4 teaspoon
1
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Cooking oil
Shrimps, cooked, peeled and diced
Carrots, diced and boiled until soft
Dried Chinese mushrooms, soaked to soften then drained and diced
Ham, diced
Dried lotus seed, bitter embryos removed and boiled until soft
Rice, washed and cooked
Salt
Ground white pepper
Sugar
Chicken seasoning powder
Lotus leaf
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Method :
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Heat oil in a wok and stir fry shrimps,
carrots, mushrooms, ham and lotus seeds for 5 minutes.
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Add cooked rice and stir fry for another
10 minutes.
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Mix in salt, pepper, sugar and chicken
seasoning powder.
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Scoop rice into a bowl and turn rice over
onto lotus leaf. Bring 2 opposite edges of lotus leaf up to enclose
rice, then tuck the other 2 edges underneath parcel.
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Place in a steamer to cook for 10 minutes.
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Carefully transfer lotus leaf parcel onto
a plate and cut open to reveal rice. Serve hot.
Tips
Since the lotus seeds have already been
cooked by boiling, you can choose to display them on top of the rice
just before serving as shown here, instead of adding them in when frying
the rice.
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