Stuffed Trepangs
2 servings
45 minutes
Stuffed trepang is an exquisite dish of Russian cuisine that carefully preserves echoes of Far Eastern traditions. These seafood delicacies, filled with tender minced chicken and fish infused with ginger and sake aroma, captivate with their refined taste. The velvety texture of the trepang combined with the soft filling creates a harmony of tenderness and depth of flavor. The dish is steamed, allowing the ingredients' juiciness to be preserved and their natural taste to be revealed. Stuffed trepangs are traditionally served with a rich broth sauce that complements the richness of flavors. This dish is perfect for a festive dinner or special occasion, offering unforgettable gastronomic experiences.
1
For making minced meat, cut the chicken and fish fillets (boneless and skinless) into pieces and pass them through a meat grinder with a fine mesh two or three times.
- Chicken: 130 g
- Fish: 100 g
2
After that, pour fresh ginger and onion juice into the minced meat, add rice wine, melted pork fat, raw egg whites, add glutamate, salt, pour in starch diluted in cold water (1:1), and mix thoroughly.
- Fresh ginger: 20 g
- Onion: 1 head
- Sake: 2 tablespoons
- Lard: 4 tablespoons
- Chicken egg: 0.5 piece
- Monosodium glutamate: 2 teaspoons
- Salt: to taste
- Starch: 2 teaspoons
3
Store the prepared minced meat in a cold place.
4
Remove the boiled sea cucumbers from the water and wipe the bodies inside and out with a clean napkin or towel, then sprinkle with flour to completely remove moisture.
- Wheat flour: to taste
5
Fill each carcass with the prepared stuffing, then tightly wrap it in a napkin to distribute the stuffing more evenly.
- Trepangs: 50 g
6
Cut the stuffed sea cucumbers into pieces of equal length (no more than 2 cm), place them filling side down in a dish, set it in a special sieve, and steam until partially cooked.
7
When serving at the table, place the stuffed sea cucumbers on a plate and drizzle with sauce.
8
To prepare the sauce, pour the seasoned broth into a pan, add glutamate, bring to a boil, then remove the foam and gradually add starch diluted with cold water (1:2), and add melted pork fat.
- Monosodium glutamate: 2 teaspoons
- Starch: 2 teaspoons
- Lard: 4 tablespoons