Abalone with Yam in Wonton Cups
What you’ll need
Ingredients
- Lee Kum Kee Abalone in Premium Oyster Sauce 2 cans
- Chinese yam 100 g [chunked]
- Red, green and yellow peppers 100 g [chopped]
- Thai asparagus 8 spears [sectioned]
- Spring roll wrapper 4 pcs [small-sized]
Seasoning
- Lee Kum Kee Premium Oyster Sauce 15 g
- Lee Kum Kee Abalone Sauce 15 g
- Lee Kum Kee No Hormones* Premium Chicken Bouillon Powder (No MSG Added) 5 g
- A little cornflour slurry
Made with
Lee Kum Kee products
How to make it
-
Fry the spring roll wrappers to form a cup shape in hot oil until they turn golden brown, and drain.
-
Take a can of Lee Kum Kee Abalone in Premium Oyster Sauce and cut the abalones into small cubes.
-
Cook the yam and asparagus in boiling water until fully cooked and drain.
-
Heat a wok, sauté the peppers, followed by other ingredients and the seasoning mix, then stir fry well and stuff the ingredients into the golden cups.
-
Heat up the rest of Lee Kum Kee Abalone in Premium Oyster Sauce, then place the whole abalone on top of the cups and serve.
*Made with chickens with no hormones used during raising
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