Steamed Stuffed Cucumbers Recipe

Ingredients : Serves 4 - 6

500 g

375 g

4 tablespoon

2 1/2 tablespoon

1/2 teaspoon

1 1/2 teaspoon

175 ml

Cucumber

Canned water chestnuts

Dried black mushroom

Cooked, diced carrot

Glutinous rice flour

Sesame Oil

Salt

Sugar

Cornstarch

Water

Pepper to taste

Method :

Soak mushrooms for 30 minutes, drain, remove stalks, discard them, and chop the remainder.
Thinly peel cucumbers and cut into 1 cm pieces. Scrape flesh out and discard. Parboil cucumber shells for 1 minute. Rinse in cold water, drain and dust inside with a little of the cornstarch.
Drain water chestnuts, discard liquid, mash and add rice flour, a dash of sesame oil and 1/4 teaspoon each of sugar and salt.
Add carrot and mushroom. Mix well.
Stuff cucumber circles and place on a plate of steam, covered for 15 minutes.
In a separate saucepan, mix a dash of oil with pepper to taste and 1/4 teaspoon each of the remaining sugar and salt. Add remaining cornstarch. Stir in broth or water until smooth.
Heat until thickened and pour over the cooked cucumber pieces.