Braised Stuffed Sea Cucumber
A classic Shandong (Lu) dish featuring a shrimp filling stuffed into sea cucumber and steamed. The presentation is elegant, with a tender, silky texture.
Ingredients
whole soaked sea cucumbers
12
fresh shrimp paste
30 g
shrimp roe
50 g
fatty pork mince
100 g
Shaoxing wine
10 g
fine salt
5 g
MSG
1 g
scallion ginger juice
to taste
wet starch (for thickening)
to taste
clear broth (for mixing filling and braising)
to taste
sesame oil (for mixing filling)
to taste
chicken oil (for drizzling sauce)
to taste
Instructions
1
Prepare shrimp filling
Mix shrimp paste, fatty pork mince, fine salt, Shaoxing wine, MSG, clear broth, sesame oil and shrimp roe thoroughly to form the filling.
2
First braising of sea cucumber
Blanch the whole soaked sea cucumbers in boiling water until fragrant, then remove. Add clear broth, scallions, ginger, fine salt and Shaoxing wine to a wok, add the sea cucumbers, bring to a boil over medium heat, then simmer on low heat until fully tender. Remove and drain completely.
3
Stuffing and steaming
Divide the prepared shrimp filling evenly and stuff it into each sea cucumber. Arrange the stuffed sea cucumbers on a plate, steam until cooked through, then remove. Place the filling side down on a cutting board, cut each sea cucumber diagonally 4/5 of the way through at 1cm intervals. Then arrange them on the plate with the filling side facing up.
4
Thickening and saucing
Add clear broth, Shaoxing wine, scallion ginger water, fine salt and MSG to a wok, bring to a boil, skim off any surface foam. Thicken the sauce with wet starch, add chicken oil, then drizzle the sauce evenly over the sea cucumbers to serve.
