蝦籽百花釀海參 (蝦滑釀海參)

材料：

• 已泡發海參： 4 至 6 條（中等大小）

• 蝦滑/蝦膠 材料 （或直接以蝦滑/蝦膠替代）：

  • 新鮮去殼蝦肉：150 克

  • 優質蝦醬：1 湯匙（可依個人口味增減）

  • 芝麻油：1 茶匙

  • 白胡椒粉：半茶匙

  • 生粉：1 茶匙

• 煨煮醬汁：

  • 清雞湯：1 杯（約 240 毫升）

  • 蠔油：1 湯匙

  • 生抽：1 茶匙

  • 紹興酒：1 湯匙

  • 冰糖或白砂糖：半茶匙

  • 生粉水：適量（1 湯匙生粉 + 2 湯匙水）

• 裝飾：

  • 炒香白芝麻：少許

  • 微型菜苗 (Microgreens) 或 蔥花：少許

做法：

1. 處理海參： 燒滾一鍋水，加入一片薑和少許紹興酒，放入海參汆水 2-3 分鐘以去除腥味。撈起瀝乾，用廚房紙巾將海參表面完全吸乾水分。

2. 製作蝦膠： 將新鮮蝦肉剁爛成泥（或用攪拌機打成蝦膠）。將蝦膠放入碗中，加入蝦醬、芝麻油、白胡椒粉和生粉，順着同一個方向用力攪拌至起膠，呈現黏稠且有彈性的狀態。

3. 釀海參： 在海參表面輕輕抹上一層薄薄的乾生粉（作為黏合劑）。用湯匙將打好的蝦醬泥整齊地鋪在每一條海參的上方。

4. 大火蒸煮： 將釀好的海參放在耐熱碟上，放入蒸鍋中用大火蒸 8 至 10 分鐘，直到頂部的蝦肉完全熟透定型。

5. 熬製濃汁： 蒸海參的同時，準備一個小鍋，倒入雞湯、蠔油、生抽、紹興酒和糖，用中火煮滾。慢慢加入生粉水勾芡，直到醬汁變得濃稠透亮。

6. 擺盤裝飾： 將蒸好的海參移至漂亮的餐盤中，均勻地淋上熬製好的濃郁醬汁。最後，在蝦醬表面撒上少許白芝麻，並點綴微型菜苗，即可完成一道具備電商級專業質感的宴客佳餚。

Braised Sea Cucumber Topped with Savory Shrimp Paste

Ingredients :

• Pre-soaked Sea Cucumbers : 4 to 6 medium pieces

• For the Shrimp Paste Topping :

  • Fresh raw shrimp (peeled and deveined): 150g

  • Fermented shrimp paste (蝦醬): 1 tbsp (adjust based on preferred saltiness)

  • Sesame oil: 1 tsp

  • White pepper: 1/2 tsp

  • Cornstarch: 1 tsp

• For the Braising Sauce :

  • Chicken broth: 1 cup (approx. 240ml)

  • Oyster sauce: 1 tbsp

  • Light soy sauce: 1 tsp

  • Shaoxing wine: 1 tbsp

  • Rock sugar or regular sugar: 1/2 tsp

  • Cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water)

• For Garnish :

  • Toasted white sesame seeds

  • Microgreens or finely chopped scallions

Instructions :

1. Prep the Sea Cucumbers : Bring a pot of water to a boil with a slice of ginger and a splash of cooking wine. Blanch the sea cucumbers for 2-3 minutes to remove any ocean odor. Drain and pat them completely dry with paper towels.

2. Make the Topping : Finely mince the fresh shrimp until it forms a sticky paste (or use a food processor). In a bowl, vigorously mix the fresh minced shrimp with the fermented shrimp paste, sesame oil, white pepper, and cornstarch. Stir in one direction until the mixture is firm and springy.

3. Stuff/Top the Sea Cucumbers : Lightly dust the top of each sea cucumber with a tiny bit of dry cornstarch (this acts as "glue"). Spoon a neat, generous dollop of the shrimp paste mixture onto the top of each sea cucumber.

4. Steam : Place the topped sea cucumbers on a heat-proof dish. Steam over high heat for 8 to 10 minutes, or until the shrimp paste is fully cooked and firm to the touch.

5. Create the Glaze : While steaming, combine the chicken broth, oyster sauce, soy sauce, Shaoxing wine, and sugar in a small saucepan. Bring to a gentle simmer. Slowly stir in the cornstarch slurry until the sauce is glossy and thick enough to coat the back of a spoon.

6. Assemble and Garnish : Transfer the steamed sea cucumbers to a serving plate. Generously drizzle the glossy braising sauce over them. Top each dollop of shrimp paste with toasted sesame seeds and a small piece of microgreen for a professional, restaurant-quality presentation.