Cherry & Dennis Helper Habitat
Lotus Leaf Seafood Rice
荷葉海鮮飯
Recipe overview
Regular rice, prawns and scallops are wrapped in lotus leaf and steamed until fragrant.
01
Ingredients
Main ingredients
- 700 g chilled cooked white rice
- 200 g peeled deveined prawns
- 180 g shelled scallops
- 100 g fresh shiitake
- 1 piece food-grade dried lotus leaf
Rice seasoning
- 1 tbsp cooking oil
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 0.125 tsp ground white pepper
Leaf soaking water
- 2 L water
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- measuring spoons
- measuring jug
- wok
- spatula
- steamer with rack
- food thermometer
- oven gloves
- serving plate
03
Steps
Step 1
Soak lotus leaf in warm water thirty minutes until pliable
Soak lotus leaf in warm water thirty minutes until pliable.
Step 2
Rinse leaf, check for holes and drain on a large plate
Rinse leaf, check for holes and drain on a large plate.
Step 3
Clean, destem and dice shiitake
Clean, destem and dice shiitake.
Step 4
Drain seafood; halve thick scallops horizontally and separate raw and cooked utensils
Drain seafood; halve thick scallops horizontally and separate raw and cooked utensils.
Step 5
Heat oil in wok and fry shiitake three minutes
Heat oil in wok and fry shiitake three minutes.
Step 6
Add rice and break apart; mix in soy, sesame oil and pepper
Add rice and break apart; mix in soy, sesame oil and pepper.
Step 7
Put rice in the leaf centre and spread seafood in a thin layer on top
Put rice in the leaf centre and spread seafood in a thin layer on top.
Step 8
Fold in all sides; keep the parcel seam up on a heatproof plate
Fold in all sides; keep the parcel seam up on a heatproof plate.
Step 9
Boil steamer water and place parcel and plate on the rack
Boil steamer water and place parcel and plate on the rack.
Step 10
Cover and steam eighteen to twenty minutes; do not let water boil dry
Cover and steam eighteen to twenty minutes; do not let water boil dry.
Step 11
Open carefully; rice and thickest seafood must reach 75°C for at least 30 seconds; steam longer if needed
Open carefully; rice and thickest seafood must reach 75°C for at least 30 seconds; steam longer if needed.
Step 12
Remove with gloves; open leaf edges as a liner and do not eat the leaf
Remove with gloves; open leaf edges as a liner and do not eat the leaf.
Common mistakes
- Do not substitute raw rice for cooked rice; direct steam away when opening.
Tips
Spread rice and seafood thinly for even heating. Contains crustaceans, shellfish, soy and sesame; check soy sauce for wheat. Chill rice within two hours, use within three days and reheat once.
