In Jessie's home town back in Malaysia, this is a family classic dish – Sweet and Sour Sea Cucumber with Fish Maw.
Cut into 3cm width. In a saucepan, boil water. Add in sea cucumber, ginger and chinese cooking wine. Boil for 5 mins, drain and set aside. #Tips: Chinese cooking wine will get rid of the fishy smell from the sea cucumber.
Soak in water for 2 hrs depending on the hardness of the fish maw, rinsed and squeezed out the water and cut into 2 inch width.
Mince the spices:
Add all the ingredients into the Kenwood multichopper. Pulse to chop the ingredients finely.
In a wok, heat 2 tbsp oil. Add in minced spices and mushroom. Sauté till fragrant.
Add in minced chicken and prawn. Sauté till ¾ cooked.
Add in all the sauce ingredients, fish maw, carrots, bamboo shoots and crab meat. Stir to mix well and let it simmer for 5 minutes.
Add in sea cucumber and stir to mix well, let it simmer for 8 mins.
Add in leek, stir to mix evenly. Adjust the taste with the sauce ingredients as desired.
Stir in corn starch mixture and drizzle in the beaten egg.
Sprinkled coriander leaves and serve immediately.