Sá sùng is a type of seafood that has high nutritional value and is very popular among many people. Today, let’s get cooking with Tastetutorial.com and try to make 3 stir-fry dishes with delicious and unique sá sùng to make family meals more appealing!
1. Stir-fried sá sùng with garlic chives
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Stir-fried sá sùng with garlic chives For 4 people
Sá sùng 1 kg Garlic chives 1 stalk (also known as spring onion) Celery 2 stalks Onion 1 bulb Red onion 2 bulbs Ginger a little (crushed) White wine 2 tablespoons Fish sauce 1 teaspoon Cooking oil 4 tablespoons Seasoning 1 teaspoon Salt a little
Ingredient image
How to make stir-fried sandworm with garlic and celery
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Prepare the sandworm
To reduce the fishy smell and sand, after buying the sandworm, soak and wash it several times to let it release the dirt.
Next, cut one end and use your hand to squeeze hard to push all the mud and internal organs out, then use the small end of the chopsticks to poke into one end of the sandworm and use your hand to slide along the sandworm according to the chopsticks to turn the inside of the sandworm inside out.
Soak the sandworm in salt water for about 5 – 10 minutes, then rinse with water and let it drain.
Put the sandworm into a bowl, add 2 tablespoons of white wine and a little crushed ginger, mix well and let it sit for about 20 minutes. After 20 minutes, squeeze out all the wine and discard it.
Tip: Marinating the sandworm with ginger and wine helps to eliminate the fishy smell while making the dish more fragrant and appetizing.
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Prepare other ingredients
To clean the dirt, you need to soak the celery and scallions in diluted salt water for about 10 minutes, then rinse with clean water, drain, and cut into bite-sized pieces about 1 – 2 finger lengths long.
Peeled shallots should be sliced thinly. The onions should be peeled and cut into wedges.
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Stir-fry sea cucumber
Place a pan on the stove, add 2 tablespoons of cooking oil and heat it up, then add the shallots and sauté until fragrant.
When the shallots are aromatic, pour the sea cucumber into the pan, add 1 teaspoon of salt, 1 teaspoon of seasoning, and stir-fry over medium heat for about 2 – 3 minutes until the sea cucumber is just cooked, then remove it immediately.
Next, add 2 tablespoons of cooking oil to the pan, add the celery, scallions, and onions, and stir-fry over medium or high heat for about 2 minutes until the vegetables are just cooked, then add the sea cucumber back into the pan.
Add 1 teaspoon of fish sauce to the pan, stir well and adjust the seasoning to taste, then turn off the heat.
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Final product
Stir-fried sandworm with fragrant celery and garlic, with a striking green color. Trying a piece in your mouth, you will immediately feel the characteristic sweetness of the sandworm, the crispness, and the aroma of the celery and garlic.
This dish, although simple, promises to provide a lot of nutrients for the family members!
2. Stir-fried sandworm with lemongrass and chili
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Stir-fried sandworm with lemongrass and chili For 4 people
Sandworm 1 kg Lemongrass 3 stalks Garlic 2 cloves Red onion 2 bulbs Chili 2 pieces Fresh turmeric 1/2 bulb Spring onion 2 stalks Fish sauce 1 tablespoon Turmeric powder 1/2 tablespoon Cooking oil 2 tablespoons Common spices a little (sugar/salt/msg/pepper)
Ingredient image
How to prepare Stir-fried Sá sùng with lemongrass and chili
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Prepare and marinate sá sùng
Buy sá sùng, use a knife to cut off one end, turn it inside out, remove the intestines, then rub it with salt and rinse it several times with water, and let it drain.
Place sá sùng in a bowl, add 1 tablespoon of monosodium glutamate, 1/4 tablespoon of salt, 1/2 tablespoon of ground pepper, 1/2 tablespoon of turmeric powder, 1/2 tablespoon of sugar, and 1 tablespoon of fish sauce.
Mix well and let it sit for about 15 – 20 minutes for the sá sùng to absorb the seasoning.
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Prepare other ingredients
Lemongrass is cleaned and chopped. Garlic and shallots are peeled and sliced. Bird’s eye chili is chopped. Fresh turmeric is peeled, cleaned, and then minced.
Green onions are trimmed, cleaned. The white part of the green onion is chopped finely, while the green part is cut into sections.
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Stir-fried sea cucumber
Place a pan on the stove, add 2 tablespoons of cooking oil and heat it, then add minced garlic, shallots, green onion tops, bird’s eye chili, and finely chopped lemongrass to sauté until fragrant.
When the ingredients are aromatic, add the sea cucumber and stir-fry over high heat for about 3 minutes until the sea cucumber is firm.
Next, add the minced fresh turmeric and about 1/2 cup of water to the pan, continue to stir-fry for about 5 – 10 minutes more until the sea cucumber absorbs the seasoning, is evenly cooked, and the dish turns a beautiful golden color.
Finally, add the chopped green onions to the pan, mix well, then turn off the heat.
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Final product
Stir-fried sea cucumber with lemongrass and chili is a unique and delicious dish. The sea cucumber meat is sweet, chewy, and well-seasoned, accompanied by the characteristic aroma of lemongrass and a mild spiciness from the chili. This will definitely be a very suitable dish for family meals.
Wishing you success and enjoy the stir-fried sea cucumber with lemongrass and chili for the whole family!
3. Stir-fried sandworms with sour bamboo shoots
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Stir-fried sandworms with sour bamboo shoots Serves 4
Sandworms 1 kg Sour bamboo shoots 500 gr Garlic 4 cloves (minced) Bird’s eye chili 1 fruit (finely chopped) White wine 1/2 tablespoon Fish sauce 1 tablespoon Cooking oil 2 tablespoons Common seasoning a little (sugar/salt/seasoning powder/msg)
How to choose crunchy and delicious sour bamboo shoots
- You can choose to buy either whole bamboo shoots or thinly sliced bamboo shoots pickled with garlic and chili depending on your preference.
- When buying bamboo shoots, choose those with a light yellow outer skin, a characteristic aroma, and no froth.
- Additionally, bamboo shoots that are not soaked in chemicals should not be too shiny and should look unappealing.
- If purchasing packaged sour bamboo shoots, be sure to read the information on the packaging about the expiration date and the place of production. The product inside should not have unusual colors such as overly white or brownish-yellow, and the surface should not have spots or be mushy.
- Moreover, if you have time, you can easily make sour bamboo shoots at home following the recipe from Tastetutorial.com.
How to prepare stir-fried sá sùng with sour bamboo shoots
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Prepare and marinate sá sùng
After purchasing, wash the sá sùng to remove any dirt and sand, cut one end, turn it inside out, and then remove the intestines.
Wash the sá sùng a few more times with water and let it drain.
Place the sá sùng in a bowl and marinate with 1 tablespoon of monosodium glutamate, 1/2 tablespoon of seasoning powder, 1/2 tablespoon of white wine, 1/4 tablespoon of salt, 1/2 tablespoon of sugar, 1 tablespoon of fish sauce, 1/2 of the minced garlic, and a bit of minced chili.
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Prepare sour bamboo shoots
After buying the sour bamboo shoots, rinse them a few times with water to reduce their sourness, then let them drain.
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Stir-fry sá sùng
Heat a pan on the stove, add 2 tablespoons of cooking oil and heat it, then add the minced garlic and sauté until fragrant.
Next, add the sá sùng to the pan, turn the heat to medium, and stir-fry until the sá sùng is firm.
Then, add the sour bamboo shoots and stir-fry together with the sá sùng, stirring evenly over medium heat for about 5 more minutes and then turn off the heat.
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Final product
With just a few simple steps, you have a hot dish of stir-fried sea cucumber with sour bamboo shoots!
The sea cucumber is chewy, sweet, and fully absorbed with spices, while the sour bamboo shoots are crispy and tangy, creating a perfect combination that brings you an attractive dish, enriching your family’s menu!
Tips for successful preparation
- You should stir-fry the sandworms and vegetables over medium to high heat to prevent the sandworms from releasing water and losing their sweetness.
- Do not stir-fry the sandworms for too long, as it will make them chewy and tough, resulting in a less enjoyable taste.
How to choose fresh and delicious sandworms
- You should choose thick, large sandworms of uniform size, with an ivory color and a characteristic seafood aroma.
- Avoid purchasing sandworms that are white but flat and not thick, even if they look quite appealing, as these are likely low-quality sandworms treated with chemicals.
- If you choose to buy dried sandworms, you should look for stores and establishments that are reputable and ensure quality. It’s best to go to places near the sea, where they directly import sandworms for processing.
How to clean sandworms properly, without a fishy smell
- To clean sandworms, the first thing you need to do is completely remove the internal organs, as this part usually contains a lot of mud and dirt.
- Next, you can soak the sandworms in water mixed with a little salt and lemon juice.
- Additionally, you can also soak the sandworms in alcohol or vinegar.
- Another quite effective method is to blanch the sandworms in boiling water with a bit of smashed lemongrass and ginger for about 1 – 2 minutes.
See more
So Tastetutorial.com has guided you through 3 ways to make sá sùng xào that are extremely delicious and appealing! Wishing you success in making it and having a tasty meal with family and friends!
*Refer to the recipe and images from the YouTube channel VietEvent Entertainment, Món Ăn Ngon, and HOÀNG ĐỒNG NAI
