Braised Stuffed Sea Cucumber
A Shandong-style dish of sea cucumbers stuffed with shrimp paste, steamed and finished with a savory sauce. It features an attractive presentation, a tender and silky texture, and a well-balanced salty-savory flavor.
Ingredients
whole rehydrated sea cucumbers (blanched in boiling water to release their aroma and removed)
12 pieces
fresh shrimp paste
30g
shrimp brain
50g
fatty pork paste
100g
Shaoxing wine
10g
refined salt
5g
MSG
1g
scallion and ginger juice
appropriate amount
wet starch
appropriate amount
clear broth
appropriate amount
sesame oil
appropriate amount
scallion and ginger
appropriate amount
chicken fat
appropriate amount
Instructions
1
Step 1
Mix the shrimp paste, fatty pork paste, refined salt, Shaoxing wine, MSG, clear broth, sesame oil and shrimp brain until well combined to form the filling.
2
Step 2
Blanch the sea cucumbers in boiling water to release their aroma, then remove.
3
Step 3
Add clear broth, scallion, ginger, refined salt, Shaoxing wine and sea cucumbers to a wok. Bring to a boil over medium heat, then simmer over low heat until the sea cucumbers are fully tender. Remove and air dry.
4
Step 4
Stuff the shrimp filling evenly into the sea cucumbers. Arrange them on a plate and steam until cooked through. Remove from the steamer, then place them filling-side down on a cutting board.
5
Step 5
Make diagonal cuts on each sea cucumber, cutting 4/5 of the way through the flesh, with 1cm between each cut. Then arrange them in a plate with the filling side facing up.
6
Step 6
Add clear broth, Shaoxing wine, scallion-ginger water, refined salt and MSG to a wok and bring to a boil. Skim off all surface foam. Thicken the sauce with wet starch, then add chicken fat and drizzle the sauce over the sea cucumbers to finish.
