Braised Sea Cucumber, Scallops and Roast Pork Claypot

Name: Braised Sea Cucumber, Scallops and Roast Pork Claypot
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 150 g Frozen Sea Cucumber; 100 g Roast Pork Belly; 10 pieces Frozen Scallops; 40 g Sweet Peas; 4 pieces Dried Mushrooms; 3 Dried Chilies; 3 cloves Garlic; 2 slices Ginger; 1 stalk Spring Onions; 1 stalk Coriander Leaves; 1 Tbsp Oyster Sauce; 1 Tbsp Light Soya Sauce; 1 Tbsp Chinese Shaoxing Wine; 1 tsp Dark Soya Sauce

From YoRipe by Angie

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Level

easy

Cooking

15 min

Ingredients

Servings

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.