Cold-dressed sea cucumber, or *hai shen liang ban*, is a refreshing yet nutritious Chinese delicacy, perfect for warm weather. Its tender texture and delicate flavor pair beautifully with bold, zesty dressings. Here’s a simple guide to crafting this dish.
Ingredients:
- 200g cooked sea cucumber, julienned
- 50g shredded cucumber, carrot, and red bell pepper
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
- 1 tsp rice vinegar
- Pinch of sugar and salt
- Optional: cilantro, sesame seeds for garnish.
Steps:
1. Prep the Sea Cucumber: Ensure the sea cucumber is cooked and tender. If using dried, rehydrate by boiling until soft, then slice into thin strips. Drain well.
2. Blanch Vegetables: Lightly blanch shredded carrots and bell peppers in boiling water for 10 seconds; rinse in cold water to retain crispness.
3. Make the Dressing: Whisk minced garlic, soy sauce, rice vinegar, sesame oil, sugar, and salt until smooth.
4. Combine: Toss sea cucumber, shredded vegetables, and dressing gently in a bowl. Let marinate for 15 minutes.
5. Serve: Garnish with cilantro and sesame seeds. Chill before serving for a refreshing bite.
Tips: For extra flavor, add a dash of chili oil or Sichuan peppercorn oil. Avoid over-marinating to prevent the sea cucumber from becoming tough. This versatile dish balances umami, acidity, and crunch, making it a crowd-pleaser at any meal.
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