The whole shrimp in the sea cucumber!! Making Oryong Haesam
Seafood that you eat at a Chinese restaurant. It's a slightly different seafood dish from Hongso Haesam in Happy Together as Oryong Haesam. I made it because I missed the taste of Oryong Haesam that I ate in Nokpirang, Shanghai, China.
4 serving
Within 60 minutes
강철새잎
Ingredients
  • Sea cucumber
    5ea
  • Shrimp.
    20ea
  • Salt
    little
  • ground pepper
    little
  • potato starch
    1/2cup
  • Cooking oil
    2cup
  • Green pepper
    1ea
  • Red pepper
    1ea
  • Bok choy
    2ea
  • onion
    1/2ea
  • Carrot
    1/4ea
  • Sesame oil
    little
  • Chicken stock
    1/2piece
  • the head of a team
    1t
  • cooking wine
    2t
  • crushed garlic
    1TS
  • ginger powder
    little
  • leek
    1ea
  • potato starch
    little
Cooking Steps
STEP 1/12
Remove the internal organs of sea cucumber and shrimp while washing.
Cut the sea cucumber in half, remove the internal organs from the inside, and remove the internal organs from the back of the shrimp with a toothpick.
Sprinkle chopped shrimp and sea cucumber with salt and pepper.
STEP 2/12
If you coat it with potato starch, it will prevent it from splashing because there is no water when frying.
STEP 3/12
Put the shrimp in the sea cucumber and use a toothpick to block the entrance so that the insides don't come out.
Like a squid sundae that blocks the ends with a toothpick!!!
STEP 4/12
Fry the oryonghaesam in the hot oil. I didn't put any batter on it because it was coated with starch powder.
STEP 5/12
Oryong Haesam, fried only with starch powder, was made.
STEP 6/12
I'm going to make the sauce now!!!
First, add chili oil, garlic, and green onions and stir-fry them
Add kaoliang liquor or rice wine and stir-fry it again. It's to give off a scent!!! The scent of Chinese food! ^^
STEP 7/12
Add various vegetables and stir-fry them well. It has bok choy, mushrooms, carrots, green peppers, and red peppers. You can use the vegetables at home!!!
STEP 8/12
Pour the chicken stock from the chicken stock.
For chicken broth, put water in a pot and boil half a loaf of chicken stock.
You can season it with two heads. Chicken stock also has liver, so please taste it and add two heads. The two leaders are also quick-tempered.
STEP 9/12
Finally, add starch water to the boiling sauce and adjust the concentration.
STEP 10/12
Turn off the heat and finish the sauce by dropping the sesame oil.
STEP 11/12
Prepare the plating by frying Oryong Haesam and remaining shrimp on a plate.
STEP 12/12
And lastly, add the sauce
It's spicy, savory, and crispy!! Oryong Haesam, a chewy and unique seafood dish, is completed.
Oryong Haesam is a seafood dish with whole shrimp in it, and originally, dried Haesam was used to soak it in water for more than a day and fry it with shrimp, but raw Haesam was used because it was difficult to get dried Haesam and it took a long time to cook.
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