Braised Sea Cucumber, Scallops and Roast Pork Claypot
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Braised Sea Cucumber, Scallops and Roast Pork Claypot

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From YoRipe by Angie
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Level

easy

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Cooking

15 min

Ingredients

Servings

4
Frozen Sea Cucumber
thawed
150 g
Roast Pork Belly
100 g
Frozen Scallops
thawed
10 pieces
Sweet Peas
40 g
Dried Mushrooms
soaked in hot water for 10 minutes
4 pieces
Dried Chilies
3
Garlic
minced
3 cloves
Ginger
2 slices
Spring Onions
cut into 3 cm segments
1 stalk
Coriander Leaves
1 stalk
Oyster Sauce
1 tbsp
Light Soya Sauce
1 tbsp
Chinese Shaoxing Wine
1 tbsp
Dark Soya Sauce
1 tsp

How to cook

Prepare the scallops

  • Season the scallops and briefly sear 5 of them in oil until browned on both sides.

Start cooking

  • In a pan, fry minced garlic, ginger and dried chillies, until fragrant.
  • Add in the sea cucumber and mushrooms, then fry over high heat.
  • Add in the sweet peas then mix well.
  • Pour in the oyster sauce, light soya sauce, Chinese shaoxing wine, dark soya sauce and mushroom soaking liquid.
  • Let it come to a rolling boil for about 5 minutes.
  • Transfer the mixture into a claypot and add the seared scallops.
  • Cook over low heat for another 1-2 minutes.
  • Add the roast pork, 5 raw scallops and spring onions then close the lid.
  • Let it cook for another 1-2 minutes over low heat before turning the fire off.
  • Garnish with coriander leaves.
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