This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

秋冬活動:買滿$150 全澳免運

全澳配送 急凍產品

Cart 0

Congratulations! Your order qualifies for free shipping Buy $250.00 AUD and get free shipping
No more products available for purchase

Subtotal Free
Shipping, taxes, and discount codes are calculated at checkout

Your Cart is Empty

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


  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 👉🏻