Wineshark Home Cooking - Sea Cucumber with Soy Bean Crisp 豆酥海參

Ingredients (for 4):

• Sea cucumber - 300g
• Soy beans - 250g
• Water - 2 cup
• Salt - 1/2 tsp
• Sugar - 1/2 tsp
• Soy sauce - 1/2 tsp
• Oil - 4 tbsp
• Garlic - 2 cloves
• Shallot - 2 cloves
• Salt - 1/2 tsp
• White pepper powder - 1/4 tsp

Procedures:

1. Soak the soy beans in water for at  least 4 hours.

2. Use blender to blend the soy beans with water until it forms a liquid paste.

3. Use a sieve to squeeze out the soymilk, which can be cooked for drinking. Retain the residues. 

4. Toast the bean mix on open wok to dehydrate.

5. Add in salt, sugar and soy sauce. Gradually add in oil to stir-fry.

6. Remove for later use.

7. Finely chop garlic and shallot.

8. Boil the sea cucumber and then cut into slices.

9. Heat the pan with 2 tbsp of oil, then add in the garlic and shallot. Stir-fry until fragrant.

10. Add in bean crisps, season with salt and white pepper powder.

11. Put the baen crisps on top of the sea cucumber to serve.

12.