Shrimp over Sea Cucumber

Name: Shrimp over Sea Cucumber
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 400 g Sea cucumber (rehydrated; remove innards, wash, drain, cut into 3 cm cubes, and soak in clean water); 100 g Shrimp meat; 50 g Bok choy hearts (washed and blanched in boiling water); 100 g Carrot (washed, cut into slivers, and blanched in boiling water); 50 g Scallion (cut into segments); 250 ml Chicken broth; 15 g Cooking wine; 20 g Soy sauce; 1.5 g Sugar; 5 g Salt; 2.5 g MSG; 20 g Wet starch (for thin slurry); 250 g (actually uses 30 g) Peanut oil (for frying shrimp); 15 g Sesame oil (drizzle before serving)

Korean-style hot dish with fresh, sweet shrimp and rehydrated sea cucumber, featuring a savory, subtly sweet thickened sauce.

35 min

Easy

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Ingredients

Sea cucumber (rehydrated; remove innards, wash, drain, cut into 3 cm cubes, and soak in clean water) 400 g

Shrimp meat 100 g

Bok choy hearts (washed and blanched in boiling water) 50 g

Carrot (washed, cut into slivers, and blanched in boiling water) 100 g

Scallion (cut into segments) 50 g

Chicken broth 250 ml

Cooking wine 15 g

Soy sauce 20 g

Sugar 1.5 g

Salt 5 g

MSG 2.5 g

Wet starch (for thin slurry) 20 g

Peanut oil (for frying shrimp) 250 g (actually uses 30 g)

Sesame oil (drizzle before serving) 15 g

Instructions

Prepare the Sea Cucumber

Remove the innards from the rehydrated sea cucumber, wash, drain, cut into 3 cm cubes, and soak in clean water.

Stir-Fry the Shrimp

Heat the wok, coat with a little oil, then add 250 g peanut oil. When the oil reaches 30% heat, add the shrimp, quickly stir and separate with a ladle for about 10 seconds, then pour into a colander to drain the oil and keep warm.

Braise the Sea Cucumber

Leave 25 g of oil in the wok, add the scallion segments and stir-fry until fragrant. Pour in the cooking wine and chicken broth and simmer briefly. Remove the scallions, add the sea cucumber cubes, add soy sauce, salt, and sugar, and braise for 3 minutes. Add MSG, thicken with the wet starch slurry, drizzle in the sesame oil, and transfer everything to a large serving plate. Place the shrimp on both sides of the sea cucumber cubes. Blanch the bok choy hearts and carrot slivers in boiling water and arrange them beside the dish. Serve.