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
Instructions
- 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.
- Boil for 30 seconds. Remove and immerse in cold water for 3-4 minutes. Drain.
- Blanch lotus root separately in a saucepan of boiling water, with 1/2 teaspoon vinegar added to it, for 1 minute.
- Remove and immerse in cold water for 4-5 minutes. Drain.
- 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.
- Add in all the blanched vegetables and combined sauce ingredients. Return the pre-fried cuttlefish to the wok.
- Toss briefly until sauce is well combined. Dish out and serve immediately.
