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CookSmart (1st Issue) Page28

CookSmart (1st Issue) Page28

EatSmart Recipes

 

Braised Sea Cucumber with Dried Shrimps and Pomelo Peel

"3 Less" Dish

 

Ingredients to serve 4

Soaked Sea Cucumbers

400 g (about 10 taels)

Sliced Ginger

30 g (about 1 tael)

Dried Medium Prawns

100 g (about 2 and 1/2 taels)

Soaked Pomelo Peel

300 g (about 8 taels)

Vegetable Greens

300 g (about 8 taels)

 

Simmering Stock

Garlic

3 cloves

Spring Onion

2 sticks

Leek

1/3 stick

Peeled Ginger

30 g (about 1 tael)

Dark Soy Sauce

1 teaspoon

Canola Oil

1 tablespoon

Chicken Stock

400 ml (about 1 and 1/2 cups)

Shaoshing Wine

1 tablespoon

 

Thickenings

Simmering Stock

150 ml (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.

 

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