Abalone with Yam in Wonton Cups
What you’ll need
Ingredients
- 2 cans Lee Kum Kee Abalone in Premium Oyster Sauce
- 3 ½ oz. Chinese yam [chunked]
- 3 ½ oz. red, green and yellow bell peppers [chopped]
- 8 spears of asparagus [sectioned]
- 4 pcs. spring roll wrapper [small-sized]
Seasoning
- 1 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 1 Tbsp. Lee Kum Kee Abalone Sauce
- 1 tsp. Lee Kum Kee Premium Bouillon Powder Flavored With Chicken (No MSG Added)
- a little cornstarch 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 bell peppers, followed by other ingredients and the seasoning mix, then stir fry well and stuff the ingredients into the golden cups.
-
Heat up the abalones from the other can of Lee Kum Kee Abalone in Premium Oyster Sauce, then place the whole abalones on top of the cups and serve.
You May Also Like
Hot and Sour Soup
- Difficulty
75 mins
1
Chili Black Beans Fried Pork
- Difficulty
45 mins
0
Sesame Oil Chicken
- Difficulty
40 mins
3