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 abalone 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.
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