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秋冬活動:買滿$150 全澳免運

全澳配送 急凍產品

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Stuffed Sea Cucumber with Hundred Flowers

百花釀海參 - On Hing Dry Seafood

Ingredients: 1kg shrimp, 250g frozen New Zealand ginseng, 1 teaspoon salt, 2 teaspoons sugar, 2 teaspoons pepper, 1 egg white, 2 teaspoons minced ginger, 1 teaspoon cornstarch boiled water

practice:

  1. Remove the shrimp heads, pick out the shrimp intestines and remove the meat, and reserve the cooking juice from the shrimp heads and shells. Stir-fry the shrimp heads and shells in a white wok until fragrant, add a small amount of water to cook the shrimp juice; remove the shrimp heads and shells, and reserve the shrimp juice for later use.
  2. Cut the shrimp meat with the back of a knife, put the shrimp gelatin into a bowl, add salt, sugar, pepper and egg white; stir constantly, then tart until the gelatin is full, stuff the shrimp gelatin into the sea cucumber, and fry the remaining shrimp cakes/ For shrimp balls.
  3. Prepare a steamer and steam over water for 8 minutes; after 8 minutes, take it out and set aside. Heat the shrimp juice, add minced ginger and bring to a boil, then add cornstarch water.
  4. Arrange the steamed sea cucumber stuffed with hundreds of flowers on a plate, pour over the shrimp sauce and serve immediately.

Tips: Do not use a knife, it will cut off the structure of the shrimp and affect the gelatin

Frozen New Zealand sea ginseng portal 👉🏻 https://bit.ly/3Dy3rG5