Sea Cucumber with Crispy Meatballs
A Hakka-style dish with a rich, savory flavor, braised sea cucumber and fried meatballs.
Ingredients
Soaked sea cucumber (entrails removed, washed, and cut into pieces)
1.25500 g
Lean pork (minced, formed into meatballs, and fried)
12 taels
Superior stock
1.5 cup
Choy sum (washed, cut into sections, stir-fried, and arranged around the edge)
6 taels
Carrot flowers
several slices
Dried shallot (sliced and sautéed until fragrant)
1
Scallion (for blanching)
2
Ginger (for blanching)
2 slices
Wine (for blanching)
2 tsp
Oil (for blanching)
1 tbsp
Instructions
1
Step 1
Place the sea cucumber in boiling water and boil for 5 minutes, then cover the pot, turn off the heat, and let it cool naturally. Remove the entrails and wash thoroughly.
2
Step 2
Bring half a pot of water to a rolling boil, add the sea cucumber together with the scallion, ginger, wine, and oil, and boil for 5 minutes. Remove and cut into pieces; set aside.
3
Step 3
Finely mince the pork, mix in the seasonings until well combined, roll into meatballs, and deep-fry in hot oil until fully cooked.
4
Step 4
Slice the dried shallots. Wash and section the choy sum, stir-fry in a little oil until just cooked, and arrange around the edge of a serving plate.
5
Step 5
Heat a wok over high heat, add a small amount of oil, and sauté the dried shallots until fragrant. Pour in the superior stock and bring to a boil, then add the sea cucumber and meatballs. Simmer over low heat for 20 minutes, stir in the cornstarch slurry along with the carrot flowers, toss everything together until well coated, and serve.
