Wineshark Cooking Class - Prawns and Sea Cucumber with Gongbao Sauce 宮保蝦球海參

Ingredients (for 4):

• Sea cucumber - 250 g
• Shrimps - 8 
• Tapioca starch - 2 tbsp
• Red chili - 1
• Red and green bell pepper - half each
• Sichuan peppers - 1 tsp
• Ginger - 5 slices
• Garlic - 10 g
• Spring onion - 2 tbsp
• Peanuts - 30 g
• Seasoning
• White pepper powder - 1/4 tsp
• Soy sauce - 1/2 tsp
• Rice vinegar - 1/2 tbsp
• Tapioca starch - 1/2 tsp
• Salt - 1/4 tsp
• Sesame oil - 1 tsp
• Red chili oil - 1 tsp

Procedures:

1. Blanch the sea cucumber in hot water for a short while. Then remove and drip dry.

2. Cut the sea cucumber into small pieces of about 1.5 cm

3. Blanch the shrimps briefly and remove the shell. 

4. Cut the red and green bell pepper into small pieces.

5. Cut the ginger and garlic into thin slices.

6. Mix the seasonings together.

7. Heat up some oil and then deep fry the peanuts. Remove to drip off the excess oil.

8. Mix the sea cucumber with tapioca starch. 

9. Deep fry the sea cucumber pieces, then remove and drip dry.

10. Heat the wok with 1 tbsp of oil, then add in the ginger and garlic slices to stir-fry.

11. Add in the chili, green and red bell peppers and Sichuan peppers to continue stir-frying.

12. Add the sea cucumber and shrimps to continue stir-frying.

13. Pour in the seasonings and continue to stir-fry.

14. When the sauce is thickened, pour in the peanuts and mix well. 

15. Serve with a bit of spring onion sprinkled on top.