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Rice Steamed in a Lotus Leaf

Makes: 4 servings

Ingredients:

1/4 cup dried shrimp
4 dried black mushrooms
2 large lotusleaves
1 Tbsp. vegetable oil
2 shallots, chopped
1 Chinese sausage(about 2 oz.), cut diagonally into 1/8-inch thick slices
1/2 cup finely diced cooked ham
1/4 cup finely diced celery
2 tsps. chopped cilantro
2 Tbsps. soy sauce
1 Tbsp. sesame oil
3 cups cooked medium grain rice

Cooking:

1. Soak dried shrimp in warm water to cover for 30 minutes; drain and coarsely chop. Set aside. Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems and thinly slice caps. Set aside.

2. Bring a large wide pot of water to a boil. Plunge lotus leaves into boiling water and cook over medium heat for 30 minutes or until softened; drain well. Set aside.

3. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add shallots, sausage, shrimp, and mushrooms and stir-fry for 1 minute. Add ham, celery, and cilantro and stir-fry for 1 minute. Stir in soy sauce and sesame oil. Stir in rice, separating grains with the back of a spoon; mix well. Remove from heat.

4. Spread one lotus leaf out on work surface. Cover with second leaf. Place rice mixture in center of lotus leaves. Fold edges of leaves over rice so rice is completely covered. Place steaming rack in a wok. Pour water to just below level of rack and bring to a boil. Place lotus leaf packet on a heatproof dish and set dish on rack. Cover and steam, adding additional water if necessary for 30 minutes.

Adapted from Feast by Martin Yan (Bay Books)
Copyright, Yan Can Cook, Inc. (2006)