On Kee Classroom—Sea Cucumber Stuffed with Shrimp Paste

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【EStore Exclusive】Selected Abalone Buy 2 Get 2｜Buy 3 Get 3

【Free Delivery】Enjoy free delivery for orders above $600

【EStore Exclusive】Selected Abalone Buy 2 Get 2｜Buy 3 Get 3

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【On Kee Classroom—Oyster Sauce-Braised Kansai Sea Cucumber Stuffed with Shrimp Paste】

Want to cook a dish that's a feast for all senses? Don't miss this—On Kee Classroom presents: "Oyster Sauce-Braised Kansai Sea Cucumber Stuffed with Shrimp Paste"!

We stuff fragrant, sweet shrimp paste into crisp, premium Kansai sea cucumber, then glaze it with rich oyster sauce. This visually stunning, aromatic dish brings both prestige and deliciousness to your festive table!

Ingredients：

1 can of On Kee Abalone
1 bowl of white rice (preferably overnight rice)
A pinch of white pepper
A pinch of sugar
A dash of soy sauce
A sprinkle of chopped scallions
1 egg
~150g chicken meat (approx. 4 taels)
A little oil

Preparation Steps：

Blanch prepared Kansai sea cucumber - Boil water, add ginger slices, briefly boil sea cucumber then remove.
2.Prepare shrimp paste - Clean and pat dry shrimp, remove veins, flatten with knife back.
3.Season mixture - Add pinch of salt, white pepper, and 2 tsp cornstarch, stir clockwise.
4.Develop texture - Vigorously pound shrimp in bowl 10+ times until sticky, mix in water chestnuts.
5.Braise sea cucumber - Sauté ginger, scallions and garlic, add sea cucumber with Shaoxing wine, oyster sauce and chicken stock.
6.Simmer 15 minutes, reserve liquid.
7.Stuff and steam - Pat dry cooled sea cucumber, fill completely with shrimp paste, steam 5-8 minutes.
8.Prepare sauce - Reduce reserved braising liquid, thicken with cornstarch slurry.
Finish dish - Pour sauce over stuffed sea cucumber before serving.

Chef's note - Kansai sea cucumber is prized for its firm texture and spiny surface. Japanese varieties are considered premium due to ideal processing conditions and consistent quality favored by gourmets.