Braised Sea Cucumber with Dried Shrimps and Pomelo Peel
Ingredients (Serve 4):
| Soaked Sea Cucumbers | 400gm (about 10 teals) |
| Sliced Ginger | 30gm (about 1 teal) |
| Dried Medium Prawns | 100gm (about 2 1/2 teals) |
| Soaked Pomelo Peel | 300gm (about 8 teals) |
| Vegetable Greens | 300gm (about 8 teals) |
Simmering Stock:
| Garlic | 3 cloves |
| Spring Onion | 2 sticks |
| Leek | 1/3 stick |
| Peeled Ginger | 30gm (about 1 teal) |
| Dark Soy Sauce | 1 teaspoon |
| Canola oil | 1 tablespoon |
| Chicken Stock | 400ml (about 1 1/2 cup) |
| Shaoshing Wine | 1 tablespoon |
Thickenings:
| Simmering Stock | 150ml (about 1/2 cup) |
| Mixture of starch and water | 1 tablespoon starch mix with 3 tablespoons water |
Cooking Method:
| 1. | Wash the dried prawns and pomelo peel, drain and set aside. Wash the sea cucumbers and cut into pieces. Blanch in water with sliced ginger, drain and set aside. |
| 2. | Meanwhile slice the garlic, spring onion, leek and ginger. |
| 3. | For the simmering stock: Heat the oil and sauté the sliced garlic, spring onion, leek and ginger until golden brown. Add Shaoshing wine and chicken stock, bring to a boil and strain. Set aside for later usage. |
| 4. | Poach the vegetable greens in boiling water, drain and place in a plate. |
| 5. | Use the prepared simmering stock to braise the sea cucumbers and pomelo peel, strain and arrange with the plated greens together. |
| 6. | Use the same simmering stock to braise the dried prawns, thicken with the mixture of starch and water (add dark soy sauce for colouring), pour over the sea cucumbers, pomelo peel and vegetable green. |
This recipe is provided by Hospitality Industry Training and Development Centre and Chinese Cuisine Training Institute
