材料：
Ingredients:
濕發海參2條, (Sea Cucumber 2 strips), (31-40) 急凍蝦1磅 (Shrimp 1 lb), 馬蹄粒4oz
(Water chestnut 4oz), 青江菜8棵 (Bok Choy 8 strips)
調味:
Seasonings:
鹽 1茶匙 (Salt 1 T)
糖 1/2荼匙(Sugar ½ T)
胡椒粉, 麻油少許 ( Pepper and sesame oil a little bit)
蛋白1隻 (1 Egg white )
粟粉 1湯匙 ( Corn Starch 1 T)
蝦膠做法: (How to make Shrimp Paste)
* 蝦去殼去腸，洗淨抹乾水分，用攪拌機加調味料打成蝦膠， 再加入切碎馬蹄粒
拌勻。Peel the shrimp and remove its intestine. Rinse and dry. Add seasonings,
make into shrimp paste using a blender. Mix with shredded water chestnuts.
做法:
Instruction:
1. 先把海參用薑汁酒焯水五分鐘，再用薑蔥蒜，上湯餵入味，約十分鐘 .
1. Boil the sea cucumber with ginger wine for five minutes. Marinate with ginger, green
onion, garlic in stock for 10 mins.
2. 取出放涼後， 用廚用抹手紙索乾湯汁， 再塗上少許生粉在內，把蝦膠釀入海參
， 放入蒸籠 ，蒸八分鐘 ，取出後用油鹽水灼熟青江菜拌邊， 煮一個玻璃芡
淋在海參上，便可以食用。
2. Remove the sea cucumber and cool off. Dry it with kitchen paper towel. Spread a little
bit corn starch inside the sea cucumber and add in shrimp paste. Put into steam box and
steam for 8 mins. Remove the sea cucumber. Put boiled bok choy on the side. Add some
starchy sauce on the sea cucumber and ready to serve.
• 梁師傅小貼士 *
Chef’s Tips:
阿拉斯加紅參:
海參 8安士，浸泡後發大四倍，即兩磅。
發好後把海參內裏的筋取出 ，約6安士。
參肉為 1.5磅.
Alaska Red Ginseng:
Sea cucumber 8 ounces, four times larger after soaking, which is two pounds. After it is
soaked, remove the ribs from the sea cucumber, about 6 ounces. The meat is 1.5 pounds.
