Large Sea Cucumber with Shrimp Roe

Name: Large Sea Cucumber with Shrimp Roe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 1 (600 g) rehydrated large sea cucumber; 7.5 g shrimp roe; 20 g scallion segments (for steaming shrimp roe and building the pot); 20 g ginger slices (for steaming shrimp roe and building the pot); to taste Shaoxing wine (for steaming shrimp roe and braising); to taste soy sauce; to taste sugar; to taste caramel color; to taste water chestnut starch (wet, for thickening); to taste MSG; 400 g clear broth; to taste lard (for building the pot and blanching the sea cucumber)

A classic Shanghai dish featuring rehydrated large sea cucumber and shrimp roe as the main ingredients, prepared by steaming and braising then finished with a cornstarch glaze. It has a glossy red color, with a tender, glutinous texture and savory flavor.

1h 30m

Easy

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Ingredients

rehydrated large sea cucumber 1 (600 g)

shrimp roe 7.5 g

scallion segments (for steaming shrimp roe and building the pot) 20 g

ginger slices (for steaming shrimp roe and building the pot) 20 g

Shaoxing wine (for steaming shrimp roe and braising) to taste

soy sauce to taste

sugar to taste

caramel color to taste

water chestnut starch (wet, for thickening) to taste

MSG to taste

clear broth 400 g

lard (for building the pot and blanching the sea cucumber) to taste

Instructions

Steam the Shrimp Roe and Prepare the Sea Cucumber

Place the shrimp roe in a bowl, add the wine, scallion, and ginger, and steam over a steamer for about one hour. Briefly blanch the large sea cucumber in hot oil to remove any fishy smell.

Braise and Thicken

Heat the lard with the scallion and ginger to build the pot, add the clear broth, and bring to a boil. Remove the scallion and ginger, then add the sea cucumber and shrimp roe together and simmer briefly. Stir in the soy sauce, sugar, caramel color, MSG, and a very small amount of wine, and continue braising until the sauce is nearly dry. Thicken with the wet water chestnut starch, then slide the dish onto a long serving plate and serve.