Braised Rice Field Worms
A soft, cake-textured Cantonese delicacy with a rich aroma, made from rice paddy worms that are mashed, steamed, braised, and reduced until the juices have evaporated.
Ingredients
Rice field worms (cleaned)
to taste
Fried garlic
to taste
Minced dried tangerine peel
to taste
Fine salt
to taste
Lemon leaf strips
to taste
Brown sugar (original text says 'sugar')
to taste
Ground pepper
to taste
Sesame oil
to taste
Peanut oil
to taste
Instructions
1
Step 1
Clean the rice field worms, pat them dry with a towel, place them in a ceramic jar, add peanut oil, let rest for 10 minutes until the worm bodies burst and the juices flow out.
2
Step 2
Add minced tangerine peel, fried garlic, fine salt, sugar, and sesame oil, mix well, place in a steamer and steam/stew for 1 hour until fully cooked.
3
Step 3
Transfer to a low heat stove to dry out the liquid, then drizzle with oil and sprinkle ground pepper and lemon leaf strips on top.
