Stewed Sea Cucumbers with Shrimps and Jinhua Ham Recipes

Ingredients :

450g soaked sea cucumbers - previously dried

300g fresh shrimps

150g pork ribs

38g dried black mushrooms

19g Jinhua ham

2 slices ginger

1 tbsp Shaoxing wine

spring onion, shredded

Seasoning

1/2 tsp sugar

1 tsp dark soy sauce

Thickening glaze

1 tsp cornflour

3 tbsp water

1. Soak dried black mushrooms.
2. Remove the stems and drain.
3. Shell and devein the shrimps.
4. Wash and drain.
5. Scald sea cucumbers in boiling water and Shaoxing wine.
6. Rinse and cut into pieces.
7. Bring 2 cups of water to the boil.
8. Add pork ribs and Jinhua ham.
9. Cook over medium low heat until half cup of water remains.
10. Reserve only the Jinhua ham and soup.
11. Discard the other ingredients.
12. Heat 2 tbsp of oil.
13. Stir fry ginger slices, sea cucumbers and black mushrooms until fragrant.
14. Sizzle wine.
15. Pour in 1 cup of boiling water, ham soup (from step 4) and seasoning.
16. Cook over medium low heat for 1/2 hour.
17. Add shrimps and cook until done.
18. Add spring onion and thickening glaze and bring to the boil.
19. Serve.

You might get soaked sea cucumber on the market. Pick the ones with thick and firm flesh, or else it might become too mushy after stewing.

Serves 4 - 6

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