Sea Cucumber with Crab Roe

Name: Sea Cucumber with Crab Roe
Cuisine: Chinese
Ingredients: 200g Crab roe; 200g Rehydrated sea cucumber (split lengthwise into slices); 10g Shaoxing wine; 10g Soy sauce; 1g MSG; 20g Sugar; 15g Wet cornstarch; 10g Scallion (minced); 10g Ginger (minced); Peanut oil, as needed; Scallion and pepper oil, as needed

A classic specialty of Shandong cuisine, featuring a glossy reddish hue, tender and mellow texture, and rich, savory flavor.

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Ingredients

Crab roe 200g

Rehydrated sea cucumber (split lengthwise into slices) 200g

Shaoxing wine 10g

Soy sauce 10g

MSG 1g

Sugar 20g

Wet cornstarch 15g

Scallion (minced) 10g

Ginger (minced) 10g

Peanut oil as needed

Scallion and pepper oil as needed

Instructions

Prepare the sea cucumber

Split the sea cucumber lengthwise into slices, blanch in boiling water briefly, then remove.

Cook the sea cucumber

Add peanut oil to a wok and heat over high heat until about 70% hot (approximately 175°C). Add the sea cucumber, pour in the Shaoxing wine, and add the soy sauce, stock, MSG, and sugar; cook through. Thicken with wet cornstarch, drizzle with scallion and pepper oil, toss to combine evenly, and transfer to a plate.

Stir-fry the crab roe

Add a small amount of oil to a wok and heat over medium heat until about 70% hot (approximately 175°C). Add the minced scallion and ginger and stir-fry until fragrant. Add the crab roe, pour in the Shaoxing wine, and toss to combine evenly. Add the soy sauce, stock, and MSG; once boiling, thicken with wet cornstarch, drizzle with scallion and pepper oil, and pour over the sea cucumber. Serve.