Lantern Sea Cucumber
Shrimp-wrapped fish balls are shaped into lanterns and steamed, served alongside red-braised sea cucumber and white-braised bok choy hearts. The presentation resembles a lantern, with a soft, glutinous texture.
Ingredients
Yellow Sea Spiny Sea Cucumber
750 g
Hawk Claw Shrimp
400 g
Fish Paste
225 g
Baby Bok Choy Hearts
100 g
Egg Wrapper
50 g
Cilantro Stems
25 g
Refined Oil
75 g
Rendered Pork Lard
50 g
MSG
20 g
Shaoxing Wine
15 g
Cornstarch Slurry
25 g
Fine Salt
5 g
White Sugar
25 g
Chicken Fat
50 g
Soy Sauce
50 g
Scallion Segments
25 g
Instructions
1
Shape the Lanterns
Arrange the blanched and cooled shrimp around the fish balls (squeezed to a 2 cm diameter). Cut the egg wrapper into tassel shapes and place them under the fish balls, then surround with cilantro stems to garnish into lantern shapes (10 pieces).
2
Steam and Sauce
Steam until cooked through, arrange on the outer edge of the plate, and pour the prepared white sauce over.
3
Add the Vegetables
Stir-fry the baby bok choy hearts with seasonings, then arrange them inside the lantern ring.
4
Finish the Sea Cucumber
Par-blanch and braise the sea cucumber in chicken broth, then braise it in soy sauce until done. Place in the center of the plate and serve.
