I have had an already reconstituted Sea Cucumber in my freezer for a while now, and it was high time I got around to using it. A little over a year ago, I posted a recipe for Sea Cucumber with Beef-balls and Mushrooms and I decided to do something very similar, except in this case, I have produced a much spicier result…
- 1 dried Sea Cucumber, reconstituted;
- 1 Tbsp. Cumin Seed;
- 2 Cups Water;
- 3 Tbsp. Fermented Shrimp Paste (such as Bagoong);
- 5 Tbsp. Sugar;
- ¼ cup White Vinegar;
- 3 – 4 Tbsp. Chili Paste (I use Sambal Oelek;
- 1 lb. ground Beef;
- 1 Scallion, chopped;
- 1 Tbsp. each Ginger and Garlic Paste;
- 1 Tbsp. Cornstarch, mixed to a slurry with a little water;
- 1 ½ cups blanched Broccoli Florets;
Once you have reconstituted your Sea Cumber, cut it in half lengthwise and then slice each half into thin sections.
Heat a little oil in a pan over moderate heat and add the cumin. As soon as the aroma arises, add the sea cucumber slices and saute until there is a slight crispiness on the outer surface.
Now add the water, shrimp paste, chili paste, sugar and vinegar and bring to a boil. Turn down the heat and simmer fairly briskly until the liquid has been reduced by almost half.
While the sauce is reducing, mix together the beef, scallion, garlic and ginger paste and form 16 balls. Brown these in a little oil and then remove.
Finally, allow the sauce to come to a vigorous, bubbling simmer and thicken with the cornstarch solution. Add the beef and broccoli and, as soon as these are both heated through, plate and serve.