Sea Cucumber with Shrimp Roe

Name: Sea Cucumber with Shrimp Roe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 600g Sea cucumber (soaked thoroughly, repeatedly soaked for 36-48 hours); 200g Shrimp roe; 30g Sesame oil; 300g Chicken broth; 4g Salt; 20g Sugar; A pinch White pepper; 30g Cooking wine; 10g Cornstarch (diluted for thickening); A pinch MSG; 20g Soy sauce; 10g Scallion; 10g Ginger (scallion-ginger water to remove earthy taste)

A classic Cantonese seafood dish featuring tender sea cucumber and fragrant shrimp roe in a rich golden sauce. Nourishing and full of flavor.

1h 15m

Easy

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Ingredients

Sea cucumber (soaked thoroughly, repeatedly soaked for 36-48 hours) 600g

Shrimp roe 200g

Sesame oil 30g

Chicken broth 300g

Salt 4g

Sugar 20g

White pepper A pinch

Cooking wine 30g

Cornstarch (diluted for thickening) 10g

MSG A pinch

Soy sauce 20g

Scallion 10g

Ginger (scallion-ginger water to remove earthy taste) 10g

Instructions

Soaking the Sea Cucumber

Soak the sea cucumber thoroughly in water, remove the intestines and clean well, then simmer over low heat. Once the cucumber has expanded, soak it again in cold water, and repeat this process. To help the cucumber expand more easily, you can add baking soda or wood ash as a catalyst. This takes about 36–48 hours.

Preparing the Sea Cucumber

Cut the prepared sea cucumber into long strips, place in a pot, and use scallion-ginger water to remove the earthy taste.

Stir-Frying and Thickening

Heat a wok over high heat, add sesame oil and heat to 60–70% hot. Add scallions and ginger and stir-fry until fragrant, then add the chicken broth, sea cucumber, and shrimp roe. Stir-fry briefly, then add the salt, sugar, cooking wine, soy sauce, white pepper, and MSG. Finally, thicken with the diluted cornstarch.