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Shrimp Balls and Sea Cucumber

Unusual Ingredients

Shrimp Balls and Sea Cucumber
1 pound shrimp, veins and shells discarded
1 sea cucumber, cleaned and cooked until soft, sand and intestines removed, rinsed, then slivered
½ teaspoon coarse salt
½ teaspoon granulated sugar
1 medium egg white
2 teaspoons cornstarch
5 small Shanghai cabbage, each cut in two
1 Tablespoon oil
3 large garlic cloves, peeled ad slivered
2 sliced fresh ginger, slivered
1 Tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon thin soy sauce
2 Tablespoons abalone or fish sauce
1 Tablespoon cornstarch

1. Mash shrimp, add salt and sugar, and stir for three minutes, then add egg white and cornstarch and make into a paste. Shape into ten to twenty balls and set in a steamer basket and steam for five minutes, then remove and set aside to cool.
2. Pour boiling water in a bowl on the Shanghai cabbage, and let sit for five minutes, then drain and set out around a platter.
3. Heat a wok, add the oil, then stir-fry the garlic and ginger for one minute, then add the oyster sauce, sesame oil, soy sauce, and fish sauce, and stir for one minute.
4. Mix cornstarch with same amount of water and set aside.
5. Add the sea cucumber slivers to the wok, and stir for two minutes.. Then add cornstarch mixture and the shrimp balls stirring until thickened, and stir another minute, then pour in and around the Shanghai cabbage, and serve.

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