Ingredients (for 4):
- Sea cucumber - 4
- Chicken stock - 150ml
- Ginger juice - 1 tbsp
- Shrimp - 300g
- Coarse salt - 1/2 tsp
- Fatty pork - 10g
- Egg white - 1/2
- Salt - 1/8 tsp
- Sugar - 1/8 tsp
- White pepper powder - 1/8 tsp
- Tapioca starch - 1/4 tsp
- Spring onion - 6 sprigs
- Wasabi - 1 tsp
- Salt - 1/8 tsp
Procedures:
1. Prepare the sea cucumber and clean the inside thoroughly.
2. Squeeze the mashed ginger to get the ginger juice.
3. Steam the sea cucumber with the chicken stock and ginger juice for 30 minutes.
4. Remove the head and shell of the shrimps. Remove the intestines. Add coarse salt in and rub the shrimps before rinsing off. Use a cloth to dry the shrimps.
5. Clean the chopping board and then flatten the shrimps with the flat of the chopper. Then use the dull edge of the chopper to mince the shrimps.
6. Take the sea cucumber out. Keep the stock for later use.
7. Add egg white to the minced shrimps, use chopsticks to mix in one direction until it becomes sticky.
8. Cut the fatty pork into small pieces.
9. Add in salt, sugar, white pepper powder and tapioca starch into the minced shrimps. Take the paste and smash back into the bowl a number of times until the paste is very sticky.
10. Add in the fatty pork pieces.
11. Cut the green part of spring onion.
12. Blanch the spring onion in hot water for 10 seconds. Remove and flush in cold water.
13. Finely chop the spring onion.
14. Stuff the shrimp paste into the sea cucumber.
15. Steam the sea cucumber for 10 minutes.
16. Pour the sauce on the sea cucumber before serving.
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