Cover Braised sea cucumber stuffed with minced shrimps and egg white sauce (Source: Eaton HK)
Braised sea cucumber stuffed with minced shrimps and egg white sauce (Source: Eaton HK)
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Chef Tam of Yat Tung Heen introduces a lavish yet easy-to-make recipe for your upcoming festive family meals
Chinese New Year is traditionally the time to pull out all the stops at the dinner table, what with extended family gatherings that only happen once a year. Trust chef Tam Tung, culinary veteran and executive chef of one-Michelin-starred Yat Tung Heen, to know how to impress esteemed guests beginning with what's on the plate. "In Chinese tradition, people usually serve exquisite dishes with expensive ingredients to their friends and family during Chinese New Year," he explains.
To this end, Tam is sharing a simple but crowd-pleasing recipe of braised sea cucumber stuffed with minced shrimps and egg white sauce that ticks all the boxes for a memorable festive entrée. "This dish uses prime sea cucumber, while shrimp sounds like “smile” in Cantonese. Therefore, this is very suitable for Chinese New Year," he continues. While the process of rehydrating and preparing the dried sea cucumber requires patience and planning, those looking for a shortcut can also find fresh sea cucumbers in wet markets if you're willing to pay a little extra.
Above Chef Tam Tung of Yat Tung Heen (Source: Eaton HK)
Chef Tam Tung of Yat Tung Heen (Source: Eaton HK)
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Braised sea cucumber stuffed with minced shrimps and egg white sauce
INGREDIENTS
- 4 pieces sea cucumber (soaked in water)
- 300g shrimps
- 1/2 tsp crab roe
- 1/2 tsp cornstarch
- Chicken stock (to preference)
- 1 egg white
- Salt
- Sugar
- White pepper
METHOD
- Soak the sea cucumbers in cold, clean water over two nights or more depending on the size, making sure to change the water every 12 hours. Once ready, pat the prepared sea cucumbers with cornstarch.
- Remove the shells of the shrimps and mince. Season with salt, sugar and white pepper. Mix it until it becomes a paste.
- Fill the cavity of the sea cucumbers with minced shrimp. Steam for 5 to 6 minutes at medium heat.
- Cook the chicken stock, corn starch, crab roe, and egg white in a saucepan, regularly mixing until it becomes thick. Pour the finished sauce over the sea cucumbers before serving the dish.
Yat Tung Heen, Level B2, Eaton HK, 380 Nathan Road, Jordan, Hong Kong
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Gavin Yeung is a Hong Kong-based writer and was the editor at Tatler Dining. He has written across the realms of F&B, design, fashion and travel, with a focus on in-depth profiles and experiential features. Previously, he held editorial positions at Hypebeast, Soho House and Vogue Hong Kong. He’s also a keen photographer and aspiring home bartender, and is constantly thinking of original, Cantonese-inflected (and occasionally questionable) cocktails to shake up. Follow him on Instagram at @gaviny.
