Recipe Ingredient
- 250g lotus root
- 500ml water
- 1 teaspoon calamansi lime juice
- 4 tablespoons cooking oil
- 1 teaspoon sesame oil
- 2 cloves garlic, chopped
- 90g fresh lotus seeds (vacuum-packed)
- 90g gingko nuts (vacuum-packed)
- 1 tablespoon dried medlar seeds (kei chi), rinsed
- 100g macadamia nuts, toasted
- Sauce
- 1 tablespoon abalone sauce
- 1 tablespoon rice wine
- 1 pinch ground white pepper
- 1 pinch salt or to taste
- For thickening
- 1 teaspoon corn flour, mixed with 60ml water
Instructions
- To prepare lotus root: Peel and slice the lotus root thinly. Bring water to boil and turn off heat. Add the lotus root slices and calamansi lime juice. Cover with lid and set aside for 3 minutes; drain in a colander.
- Heat the oil over medium heat and fry the lotus root for 2-3 minutes; remove and set aside.
- To stir-fry: To the oil remaining in the wok, add the sesame oil. Heat the oil and add the garlic; stir-fry until fragrant or lightly browned. Add the lotus seeds, gingko nuts and sauce ingredients and bring to a boil.
- Add the medlar seeds, fried lotus slices and macadamia nuts. Add the corn flour mixture and bring to boil. Adjust seasonings to taste and remove the heat. Transfer to a serving platter and serve immediately.
