Braised Stuffed Sea Cucumber
A classic Cantonese banquet dish: sea cucumber stuffed with shrimp mousse, braised to a rich, glossy sauce. Tender yet bouncy, deeply savory.
Ingredients
14 items- Rehydrated sea cucumber 4 (medium)
- Fresh shrimp 250 g
- Water chestnuts 3 (about 40 g)
- Egg white 1
- Ginger 10 g
- Scallions 2
- Oyster sauce 2 tbsp
- Light soy sauce 1 tbsp
- Shaoxing wine 1 tsp
- White pepper pinch
- Salt 1/2 tsp
- Cornstarch 1 tbsp
- Chicken broth or water 300 ml
- Cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Blanch sea cucumbers in boiling water with ginger for 2 minutes; drain well.
Mix shrimp, water chestnuts, egg white, wine, pepper, salt, cornstarch; stir in one direction 3 min until firm.
Stuff filling into sea cucumber cavities, press firmly, smooth surface.
Heat 1 tbsp oil in nonstick pan over medium heat; cook stuffed side down 2 min until golden; remove.
In same pan, sauté ginger and scallion; add oyster sauce, soy sauce, sugar, broth; bring to a boil.
Return sea cucumbers; cover and simmer on low 15 min, turning once, until tender (skewer inserts easily).
Remove, cool slightly, slice, plate. Thicken sauce with cornstarch slurry; pour over.
Garnish with scallions and serve. Glossy, savory, with springy texture.
Tips
Ensure sea cucumbers are rehydrated to a soft-firm texture; stir filling one way for springy consistency; braise on low without boiling.
You May Also Like
More recipes you might enjoy
Oil-Braised Prawns
A classic Shandong dish featuring fresh prawns braised in oil and sauce until gleaming red, tender, and coated with a savory-sweet glaze. The rich shrimp oil and aromatic sauce make it an irresistible centerpiece for festive meals.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.