Braised Sea Cucumber with Shrimp Roe
A classic Shanghai delicacy: tender sea cucumber coated in savory shrimp roe, bathed in a rich, umami-laden sauce that lingers on the palate.
Ingredients
11 items- Large black sea cucumber (rehydrated) 1 (about 300g)
- Shrimp roe 2 tablespoons
- Green onions 3
- Ginger 5 slices
- Rice wine 2 tablespoons
- Light soy sauce 1 tablespoon
- Dark soy sauce 1/2 tablespoon
- Sugar 1 teaspoon
- Broth (or water) 200 ml (about 3/4 cup)
- Water starch 2 tablespoons
- Lard (or vegetable oil) 2 tablespoons
Nutrition
Steps （9 steps）
Cut the rehydrated sea cucumber into 4 cm cubes and drain well.
Bring a pot of water to a boil. Add sea cucumber, 2 slices of ginger, and 1 tbsp rice wine. Blanch for 2 minutes to remove fishiness, then drain.
In a small bowl, soak the shrimp roe with a little rice wine (about 1 tsp) to soften.
Heat 1 tbsp lard in a wok over medium heat. Add the soaked shrimp roe (with the wine) and sauté on low heat for about 1 minute until fragrant; set aside.
Add another tbsp lard to the wok, add green onion sections and ginger slices, stir-fry over medium heat for about 30 seconds until the onions are slightly yellow and fragrant.
Pour in the broth, add light soy sauce, dark soy sauce, and sugar. Bring to a boil, then add sea cucumber. Reduce heat to low, cover, and simmer for 20 minutes until the sea cucumber is tender and infused with flavor.
Turn to medium heat, add the reserved shrimp roe, stir well, and continue cooking for 2 minutes to blend the flavors.
Slowly drizzle in the water starch while stirring gently until the sauce thickens enough to coat the sea cucumber, about 30 seconds.
Before serving, drizzle in 1 tsp of hot oil (or sesame oil) for shine. Turn off heat, plate, and garnish with chopped green onions.
Tips
Proper rehydration of the sea cucumber is essential: soak in purified water in the refrigerator for 2-3 days, changing the water daily. Do not overheat the shrimp roe when sautéing, as it will become bitter. Adjust simmering time based on the texture of the sea cucumber; it should be easily pierced with chopsticks.
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