奶酥炒藕片Stir-fried Lotus Root with Butter

烧热镬，放入牛油煮溶，加入淡奶精，不停搅拌至牛油和奶精混合一体，再煮至油和奶分开，成金黄色奶酥，用吸油纸吸去多余的油，备用。Heat butter in wok until melted, add in evaporated milk, keep on stirring until well mixed and continue stirring until butter and milk separated and turn into golden brown colour. Use paper towel to absorb excessive oil and set aside.

将莲藕去皮切片，拉油，再飞水去油。Skinned and blanch lotus root in hot oil, and then blanch in boiling water to remove the oil.

用适量油爆香咖喱叶，倒入全部调味料炒匀，再加入莲藕片炒片刻，最后加入奶酥拌匀上碟。Sauté curry leaves with some oil until fragrant, toss in all seasoning follow with lotus root; and then toss in butter crisp and dish out.