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Stuffed Sea Cucumber

Unusual Ingredients

Stuffed Sea Cucumber
½ pound peeled shrimp, their veins removed and discarded
1 egg white
3 Tablespoons cornstarch, divided in two parts
5 soaked black prickled sea cucumbers, sand and intestines removed and discarded from them, then rinsed and dried with paper towels
½ teaspoon coarse salt
½ teaspoon granulated sugar
3 Tablespoons osmanthus jam or syrup
3 Tablespoons diced abalone
3 Tablespoons water chestnut powder
1 Tablespoon Chinese rice vinegar
1 Tablespoon chicken fat
1 cup vegetable oil
3 large lettuce leaves

1. Mince shrimp and mix with the egg white and the water chestnut powder and set this aside in the refrigerator for one hour.
2. Dry sea cucumber inside and out and rub one part of the cornstarch on its inside.
3. Mix one part of the cornstarch with the salt, sugar, jam, diced abalone, and the rice vinegar, and the last part of the corn starch and stuff the cornstarch-dusted sea cucumbers with this mixture, and refrigerate for half an hour.
4. Heat a wok, add the vegetable oil, then fry the stuffed sea cucumbers turning as needed, for three to five minutes until tan. Then remove to paper towels for two minutes then put them angle-cut them in half, and put these pieces on a lettuce-lined plate, and serve.

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