Crab Roe Sea Cucumber

Name: Crab Roe Sea Cucumber
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 200 g crab roe; 200 g hydrated sea cucumber, sliced lengthwise; 10 g Shaoxing wine; 10 g soy sauce; 1 g MSG; 20 g sugar; 15 g wet cornstarch; 10 g each scallion and ginger, minced; to taste peanut oil; to taste scallion-chili oil

This Shandong-style crab roe and sea cucumber features a glossy red hue, tender, mellow texture, and savory flavor.

30 min

Easy

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Ingredients

crab roe 200 g

hydrated sea cucumber, sliced lengthwise 200 g

Shaoxing wine 10 g

soy sauce 10 g

MSG 1 g

sugar 20 g

wet cornstarch 15 g

scallion and ginger, minced 10 g each

peanut oil to taste

scallion-chili oil to taste

Instructions

Prepare the sea cucumber

Slice the sea cucumber lengthwise, blanch in boiling water, then remove and drain.

Cook the sea cucumber

Heat peanut oil in a wok over high heat until it reaches about 70% hot (approximately 175 °C), add the sea cucumber, splash in the Shaoxing wine, then add soy sauce, broth, MSG, and sugar and cook through. Thicken with the wet cornstarch, drizzle with the scallion-chili oil and toss to coat evenly, then transfer to a serving plate.

Stir-fry the crab roe

Add a small amount of oil to a wok and heat over medium heat to about 70% hot (approximately 175 °C). Add the minced scallion and ginger and fry until fragrant, then add the crab roe, splash in the Shaoxing wine, toss to combine, and add soy sauce, broth, and MSG. Once boiling, thicken with the wet cornstarch, drizzle with the scallion-chili oil, and pour over the sea cucumber to serve.