CAPE ABALONE WITH STIR-FRIED SEA CUCUMBER
SHORT DESCRIPTION
A harmony of Asian flavours.
Serves 1
INGREDIENTS
1 dried I&J Cape Abalone
1 sea cucumber (bought prepared in frozen or dried form)
50 g white Shimeji mushrooms
30 g sugar snap peas, sliced lengthwise
10 ml soy sauce
30 ml oyster sauce
5 ml Shaoxin wine
Edible flowers, to garnish
For the broth
1 kg pork rib
1 soup chicken
3 g white peppercorns
500 g carrots, roughly chopped
200 g onions, chopped
50 g fresh ginger root, cut into 3 pieces
350 ml oyster sauce
5 000 ml water
METHOD
1.
Roughly chop carrots and onion; cut chicken to approximately eight pieces, chop ginger root into 3 pieces. Place all the broth ingredients in a heavy-bottomed pot; add the water, bring to a boil, then add the dried abalone, cover and simmer gently for 10 hours until the abalone is tender, topping up the water as necessary.
2.
Add sea cucumber at the 9-hour mark, as it needs about an hour to cook. Once both abalone and sea cucumber are tender, remove them from the broth and slice into thin slices.
3.
Strain abalone broth, thicken with potato starch until it becomes a glossy gravy.
4.
Heat cooking oil in a wok and sauté the mushrooms and peas with oyster sauce and soy sauce.
5.
Add the abalone and sea cucumber, drizzle with Shaoxin wine and serve. Garnish with a few edible flowers just before serving.Â
