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Sea Cucumber and Roe
|Sea Cucumber and Roe|
1/4 cup crab or another roe
4 large whole pre-soaked sea cucumbers, preferably those with spiked exteriors, intestines and other interior parts removed
1 Tablespoon vegetable oil
2 scallions, minced
1 slice fresh ginger, minced
1 cup reduced fish broth
1 teaspoon thin soy sauce
1 teaspoon abalone soy sauce
1 teaspoon Chinese rice wine
1/2 teaspoon sesame oil
1 Tablespoon cornstarch mixed with twice that amount of cold water
1. Steam roe for five minutes, mash with a fork or fingers, and set them aside.
2. Blanch sea cucumbers for ninety seconds, then remove and rinse well.
3. Heat oil, stir-fry the scallions and ginger until fragrant (about half minute). Add fish broth, both soy sauces, and the rice wine and simmer the sea cucumbers on very low heat for three to five minutes, then remove the sea cucumbers to a platter.
4. Mix cornstarch and water, stir into the fish broth, add the roe and the sesame oil and bring to the boil stirring until thickened. Pour over the sea cucumbers and serve.