Braised Stuffed Sand Worms
Fresh and chewy sand worms stuffed with savory filling, braised in a rich sauce. A classic coastal banquet dish.
Ingredients
13 items- fresh sand worms 300 g
- ground pork 100 g
- shrimp meat 50 g
- scallion and ginger 10 g each
- light soy sauce 1 tbsp
- dark soy sauce 1/2 tsp
- cooking wine 1 tbsp
- white pepper a pinch
- salt to taste
- sugar 1/2 tsp
- cornstarch 2 tsp
- broth or water 200 ml
- cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Cut open the sand worms along the belly, remove innards and sand, rinse thoroughly under running water, and drain.
Combine ground pork, minced shrimp, scallion-ginger, wine, light soy sauce, white pepper, salt and 1 tsp cornstarch. Stir vigorously in one direction until firm, about 2 min.
Carefully stuff the filling into each sand worm using chopsticks, about 80% full. Secure the ends with toothpicks.
Heat oil in a skillet over medium heat. Pan-fry the stuffed worms until golden brown on both sides, about 2 min. Set aside.
Add broth, dark soy sauce and sugar to the pan. Return the worms, bring to a boil, then reduce to low heat, cover and simmer for 5 min.
Transfer worms to a plate. Mix remaining 1 tsp cornstarch with a little water to make a slurry. Add to the pan juices and boil over high heat until thickened and glossy.
Pour the thickened sauce over the worms. Garnish with chopped scallions or cilantro.
Serve hot and enjoy the delicious braised stuffed sand worms.
Tips
Clean sand worms thoroughly to remove all grit. Do not overheat when frying to avoid burning outside while inside remains raw. Stir sauce constantly while thickening to prevent lumps.
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