Nyonya Style Lou Sang
this dish is simple and free, and the ingredients can be matched as you like. It tastes fresh and appetizing!
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 15 g Ginger Flower
- 30 g Carrot
- 50 g Cucumber
- 8 Shrimp
- 15 g Squid Crackers
- 8 pcs Butterfly Pea Flowers
- 1 Egg (fried egg)
- 1 Chili Padi
- 15 g Nutmeg Slices
- 1 Shallot
- 1 Calamansi
- 1 Kaffir Lime Leaf (young leaf)
- 8 Ulam Raja Young Leaves
- 8 Ulam Raja Flowers
- 2 Mandarin Oranges
- 30 g Plum Sauce
- 15 g Palm Sugar
- 1 tsp Sesame Oil
- 50 g Boil Shrimp Water
Instructions
- 1
Peel and shred carrots, shred Kaffir lime leaves and cucumbers, chop ginger flowers, cut chili padi into small sections, break the Ulam Raja young leaves into small leaves, and cut mandarin orange flesh into half for later use.
- 2
Peel and shred shallots, soak in ice water for about 10 minutes, then drain and set aside.
- 3
Beat eggs, pour into a non-stick pan and fry, then shred.
- 4
Put shrimps in the pot, add about 50 grams of water and cook.
- 5
Take out the shrimps and let them cool, then cut them in half.
- 6
Pour plum sauce, sesame oil, and palm sugar in the water used to boil shrimps on low heat until the palm sugar melts.
- 7
Arrange all the prepared ingredients on a plate and enjoy!