DIA250mm (BOWL DIA220mm), China

This lotus leave was the lid for a container which unfortunately is not with us anymore.  I think it will make a great presentation for lotus leave rice if you have a bowl of similar size or best of all make a  pottery one.  This will be my new pottery project, will keep you updated on this.  Meanwhile, you can start practicing on making my favorite lotus leave rice first.

INGREDIENTS (for 2)

• 1 lotus leaf (fresh if possible)
• 300g cooked rice
• 0.5 tsp salt
• 40g diced roast duck
• 40g diced roast pork (Char Shui)
• 40g diced prawns
• 40g diced crab meat
• 40g diced mushroom
• 1 egg
• 3 tbs water
• 2 tsp soy sauce
• 1 tsp chinese wine
• 1 tsp sesame oil
• 0.5 tsp salt
• 0.5 tsp sugar

1. wash the lotus leaf thoroughly then put it in boiling water till soft, rinse with cold water and pad dry.
2. make a thin omelet with the egg, let cool and cut into thin slices.
3. heat the wok with a little hot till smoke raises, add in and stir fried the diced prawn followed by the diced roast duck, char siu, mushroom and finally the rice and the seasoning.
4. brush the lotus leave with oil, spoon in the fried rice and fold up the lotus leave like a gift.
5. put it in a bowl and steam for half and hour.
6. put the lotus leaf parcel in a nice container and enjoy!