LOTUS LEAF RICE

Preparation Method :

• Soak the leaves in warm water for 30 minutes. Drain thoroughly.
• Heat the oil in a wok or deep frying pan, add the garlic and spring onions and stir-fry for 1 minute.
• Add the remaining ingredients, except the lotus leaves, and cook for 2 minutes.
• Cut each lotus leaf into 2 or 3 pieces and divide the mixture between them, spooning into the centre.
• Fold the leaf, enclosing the filling, to form a parcel and secure with string or raffia. Place in a steamer and steam vigorously for 15 to 20 minutes.
• Pile on to a warmed serving dish.