Stuffed Cucumbers
Stuffed Cucumbers look super fancy but are actually easy to make. Cucumber chunks, acting as containers, are stuffed with ground pork and shrimp paste. Try them!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 English cucumber
- 1/4 lb (~110g) ground pork
- 1/4 lb (~110g) uncooked shrimp2 (peeled and de-veined)
- 1/2 teaspoon kosher salt or (1/4 teaspoon table salt)
- 1 teaspoon Chinese cooking wine (or rice wine or sake)
- 1 1-inch long piece of ginger
Instructions
- 1
Peel and mince the ginger (the finer the better).
- 2
In a medium bowl, add the 1/4 lb (~110g) ground pork, 1/4 teaspoon of kosher salt, 1 teaspoon of Chinese cooking wine, and minced ginger. Thoroughly mix everything in either a clockwise or counterclockwise direction. Let stand for 15 minutes while preparing the other ingredients.
- 3
Use a cleaver to chop the shrimp into a paste. Put the shrimp paste in a small bowl and add the rest of the 1/4 teaspoon of kosher salt, mixing well.
- 4
Peel the English cucumber and cut into equal-length chunks (each about 1 inch (3cm) to 1.5 inches (4cm) long). Use a small knife or a large piping tip to remove the core of each cucumber chunk. Lay the hollowed cucumber chunks on a plate.
- 5
Heat a steamer or a large pot with a steamer rack under medium-high heat. While waiting for the water to boil, combine the shrimp paste with the ground pork from step 2, mixing thoroughly. Then use a small spoon to scoop the pork and shrimp mix into the hollowed cucumber chunks. When the cucumber is filled, add a little more stuffing to cover the top (as shown). Repeat until all the cucumber chunks are filled.
- 6
When the water in the steamer begins to boil, gently transfer the stuffed cucumber to the steamer. Cover the lid and maintain a medium-high heat for 10 minutes. When 10 minutes are up, uncover the lid and carefully transfer the dish to a padded surface. Let cool for 1 or 2 minutes before enjoying.