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KEN HOM'S FRIED STUFFED CUCUMBERS

Serves four There are countless Chinese recipes for all kinds of stuffed vegetables. Even beancurd can be filled. Cucumbers, in particular, lend themselves to stuffing because their tender, succulent flesh is complemented by a savoury filling. This recipe uses seasoned minced pork. Thick cucumber slices are stuffed and then shallow-fried to seal in the flavours of the stuffing. Then they are simmered to create the sauce. I think you will agree cucumbers never tasted so good.

Ingredients 750 gm cucumbers 2 tbs cornflour 3 tbs groundnut (peanut) oil Stuffing 225 gm fatty pork, finely minced 1 egg white 1 1/2 tbs finely chopped spring onions 1 tbs finely chopped fresh ginger 2 tsp Shaoxing rice wine or dry sherry 2 tsp light soy sauce 2 tsp sugar 1 tsp salt 1 tsp freshly ground black pepper 1 tsp sesame oil Sauce 300 ml chicken stock 2 tbs light soy sauce 1 tbs oyster sauce 2 tsp sugar 1 tsp cornflour blended wtih 2 tsp water Garnish 2 tsp sesame oil 2 tbs finely chopped fresh coriander Method Cut the cucumbers into 2.5 cm slices without peeling them. Remove the seeds and pulp from the centre of each cucumber slice using a small sharp knife. Hollow the cucumber so that you have a shell that is at least five millimetres. Lightly dust the hollow with a little cornflour. Mix all the stuffing ingredients together in a large bowl; then stuff each cucumber ring with this mixture.

Heat wok or large frying pan and add oil. When it is moderately hot, add some of the stuffed cucumber rings and cook them slowly until slightly browned. Turn them over and brown the other side. You may have to do this in several batches, adding more oil when necessary. When the cucumber rings are brown, remove them from the oil with a slotted spoon and place on a plate. When you have fried all the cucumber rings, wipe the wok or pan clean.

Re-heat the wok or pan, add the sauce ingredients and bring the liquid to a simmer. Add the stuffed cucumber rings. Cover the pan with a lid and simmer slowly for seven minutes or until the cucumbers are completely cooked. Transfer to a warm serving platter, lifting them out of the sauce with a slotted spoon.

Reduce the sauce by a third over a high heat. Add sesame oil and fresh coriander. Pour sauce over the stuffed cucumbers and serve immediately.

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