Abundant Claypot With Abalone Sauce

Serving 6 pax
Preparation Time 20 mins
Skill Easy

50ml Woh Hup Abalone Sauce
60g Lotus root (cut into chunks)*
130g Brinjal (cut into pieces)
200g Taukwa (sliced)
100g Chinese sausage / Lap Cheong (sliced)
50g Garlic sprout (cut into 2-inch lengths)*
3 cloves Garlic (sliced)
120g Crispy roast pork (cut into bite-sized pieces)*
50ml Chinese wine (Hua Tiao Chiew)
100ml Chicken stock
1 tbsp Dark soy sauce
½ tbsp Cooking oil (for lotus root)
1 tbsp Cooking oil (for taukwa)

*Available at your nearest FairPrice store.

  1. Blanch lotus root in boiling water for 3 mins. Remove and pat dry.
  2. In a frying pan, add cooking oil and fry lotus root till brown. Set aside.
  3. In the same pan, add brinjal, fry till brown. Set aside.
  4. In the same pan, add another tbsp of oil, fry taukwa till brown. Set aside.
  5. In the same pan, add Chinese sausage, garlic and garlic sprouts. Fry till fragrant.
  6. Add roast pork and mix in abalone sauce.
  7. Return lotus root and brinjal back into pan.
  8. Deglaze with Chinese wine and chicken stock, then stir.
  9. Add dark soy sauce and taukwa back into pan, then mix.
  10. Serve in a claypot.
Browse Recipes