Saturday, August 27, 2011

Lotus Fried Rice (from Vietnam)

Compliments of Hoa Tuc - serves 4


2/3 lb Jasmine rice - pre-cooked, cooled down, and kept cold ready for use
2/3 lb prawns, boiled in salted water and diced
2/3 lb cooked and diced chicken filet
1/3 lb Chinese sausage - diced and boiled in water for 3 minutes
2 dried lotus leaves softened in boiling water
6 shallots, peeled and finely chopped
3 cloves of garlic, peeled and finely chopped
1 medium size carrot, peeled and diced
1/3 lb lotus seeds - pre-soaked, remove green shoots from the center and cook gently for 20 minutes
1/2 bunch of fresh cilantro, finely chopped stems only
1 bunch of spring onions, cut into 1/2 cm width
2 red chilies, deseeded and finely chopped

Seasoning - 2 tablespoons fish sauce and 1/2 teaspoon  ground white or black pepper


In a wok heat 3 tablespoons of cooking oil on high heat.  Add shallots and garlic and fry until fragrant.  Add all the ingredients (except the rice and spring onion), seasoning with the fish sauce.  Fry for a few minutes and then add the cooked rice and spring onion.  Stir fry for about 4 more minutes. 

Spread out the lotus leaf into a rice bowl, fill with the fried rice and pack it tight.  Fold the two sides of the leaf to the center into a tight package, then fold the two ends together and cover with saran wrap.  Let it steam for 3 minutes and then remove wrap.  Flip the lotus package upside down on a plate, and cut an "x" with the tip of a knife.  Open each side like petals of a lotus and enjoy your beautiful, tasty creation!

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