Ingredients
3 paddy frogs, about 600g (A):
20g cloud ear fungus (wan yee), soaked and sliced thinly
10 dried lily buds (kam cham), soaked to soften; tie each strand into a knot
10 gingko nuts (pat kor), shelled and blanched
15g young ginger, shredded
2 tbsp Shao Hsing Hua Tiau cooking wine
1 big lotus leaf Sauce:
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
Pinch of pepper
1/4 tsp sugar or to taste
1 tsp corn flour

Method
Clean the paddy frogs. Cut each into quarters and combine with the rest of the ingredients (A). Stir in sauce ingredients to mix. Marinate for 20 – 30 minutes. Soak lotus leaf in water until soft. Clean the leaf and line the base of a heatproof dish. Place marinated ingredients and sauce on to the lotus leaf. Add cooking wine and fold the leaf to form a packet. Secure with a piece of raffia string. Steam over a moderate heat for 25 – 30 minutes. Remove the parcel and serve up the contents immediately with a sprinkling of red chilli strips and coriander leaves.

Thanks to Amy Beh