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Preparation Time: 20 mins
Cooking time: 25 mins
Serves: 6 pax
Recipe by Chef Eric Teo
Woh Hup Abalone
Lotus Root (cut into
Brinjal (cut into pieces)
Chinese Sausage / Lap
Garlic Sprout (cut into
3 cloves Garlic (sliced)
1. Blanch lotus root in boiling water
for 3 mins. Remove and pat dry.
2. In a frying pan, add cooking oil and
fry lotus root till brown. Set aside.
3. In the same pan, add brinjal, fry till
brown. Set aside.
4. In the same pan, add another tbsp
of oil, fry taukwa till brown. Set
Abundant Claypot with Abalone Sauce
5. In the same pan, add Chinese
sausage, garlic and garlic sprouts.
Fry till fragrant.
6. Add roast pork and mix in abalone
Crispy Roast Pork (cut
into bite-sized pieces)
Chinese Wine (Hua Tiao
7. Return lotus root and brinjal back
Dark Soy Sauce
Cooking Oil (for lotus
Cooking Oil (for taukwa)
8. Deglaze with Chinese wine and
chicken stock, then stir.
9. Add dark soy sauce and taukwa
back into pan, then mix.
10. Serve in a claypot.
No Added Mon
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2's x 280g
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