Chef Marinka Creation: Asian Lasagna with Oyster Sauce
What You Will Need
Ingredients
- 300g Minced Beef
- 80g Water chestnut diced 1/2 x 1/2cm
- 40g Shitake Mushroom chopped finely
- 30g Shallots Finely Chopped
- 30g Garlic Finely Chopped
- 40g Onion Finely Chopped
- 30g Leek Thinly Sliced
- 5g Ginger Paste
- 10g Lee Kum Kee Pure Sesame Oil
- 30g Lee Kum Kee Premium Oyster Sauce
- 30g Lee Kum Kee Premium Soy Sauce
- 15g Rice Vinegar
- 5g Black Pepper
- 40ml Chicken Stock
- 100g Mozarella Cheese Sreded
- 1 pack of Dumpling Skin
- Toasted sesame seeds
Made with
Lee Kum Kee products
How to make it
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Mix minced beef, water chestnut, shitake mushroom, shallots, garlic, onion, leek, ginger paste & black pepper together.
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Oil the lasagna dish first. Wet the wonton wrapper with chicken stock then put it in the bottom of the dish until fully covered.
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Spread the beef mixture on top about ½ cm thick then top with mozzarella cheese.
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Repeat the process and top it generously with mozzarella cheese.
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Pour a little bit of chicken stock and steam for 10-15 minutes until the mozzarella cheese has melted.
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When it is done, top it off with thinly sliced leek, toasted sesame seeds and chilli flakes. Enjoy while it is hot.