Recipe Ingredient
- 250g young tapioca leaves (if preferred, sweet potato), finely shredded
- 250g long beans, diced
- 250g leeks, shredded
- 100g dried radish (choy poh), soaked well and finely chopped
- 100g dried prawns, soaked and chopped
- 200g sweet beancurd skin (fu chok), fried and diced
- 4 to 5 pieces pressed soybean cake (taukwa), cut into thin slices and fried
- 70g basil leaves
- 50g mint leaves
- 1 tbsp green tea leaves
- 250ml superior stock
- Salt to taste
- 1/2 to 3/4 tsp chicken stock granules
- Some toasted peanuts, coarsely ground
- Cooked plain rice to serve
Instructions
- Stir-fry all the vegetables and dried prawns separately with a little oil. Dish up into separate bowls and set aside.
- Combine basil, mint and green tea leaves. Grind into a paste. Add in hot superior stock, salt to taste, and chicken stock granules. Mix together into a soup. Keep soup hot for serving.
- To serve: Dish up rice into individual bowls and top up with a little of each vegetable. Pour in the required amount of lui cha soup. Serve immediately with a sprinkling of peanuts.