Prawns and Giant Black Sea Cucumber

Prawns and Giant Black Sea Cucumber

　　Prawns and Giant Black Sea Cucumber

　　Cooking category: Steamed

　　Cuisine: Shanghai cuisine

　　Ingredient category: Shrimp & Crab

　　Flavor: Light

　　Best season: Spring

　　Appearance & aroma & taste:

　　Glossy and black, soft and tender texture, rich and savory sauce;

　　Main ingredients:

　　Soaked giant black sea cucumber, dried shrimp roe

　　Preparation:

　　1) Rinse the whole giant black sea cucumber repeatedly with water, drain in a colander, place the wok on high heat, scoop in lard, and when the oil is 80% hot, place the sea cucumber skin-side up into the oil. Fry for about ten seconds, then pour out the sea cucumber along with the oil and drain;

　　2) In the same wok, add scallion oil, place the sea cucumber skin-side up, add cooking wine, soy sauce, sugar, dark soy sauce, and broth. Sprinkle the shrimp roe evenly over the sea cucumber, bring to a boil over high heat;

　　3) Transfer to a porcelain bowl, steam in a steamer for about half an hour until the sea cucumber is tender, then remove, place in a hot wok, cover, and simmer over low heat;

　　4 minutes later, remove the sea cucumber and place it skin-side up flat in a serving bowl;

　　4) Thicken the remaining sauce in the wok with cornstarch, add scallion segments, drizzle with scallion oil, and pour over the sea cucumber to finish.