30-35Head Australia Sea Cucumber 30-35头澳洲汶秃参(干/ Dry) 30-35Head Australia Sea Cucumber 30-35头澳洲汶秃参(干/ Dry)
30-35Head Australia Sea Cucumber 30-35头澳洲汶秃参(干/ Dry)
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30-35Head US Dried Sea Cucumber 30-35头美国全干金山秃参(干/ Dry)

Sea Cucumber Sandfish is a type of sea cucumber that is high in protein, low in fat and calories, and rich in various nutrients. This sea cucumber is from US and is widely used in Chinese cuisine. The sandfish sea cucumber is popular due to its short and round shape, and its unique texture is loved by many.
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sea cucumbers have extremely high efficacy and effects and are a kind of high nutritional value. Although marine products are born in the sea, they have nourishing properties and are sufficient for the enemy's ginseng, so it is named [Sea Cucumber], but it is not a hot product, but very mild food.

Cooking Method:

  1. Soak the sea cucumbers in water for about 3 to 5 days (depending on their sizes), and change the water at least twice or three times every day. When the weather is hot,please conduct above procedure in fridge(0-8℃). 
  2. Put them in boiling water and boil for about 20 minutes. Turn off the heat, cover the vessel, and allow the water to cool down. If the cucumbers are too large, repeat the previous steps 1 or 2 times until the sea cucumbers become soft.
  3. Remove the sea cucumbers from the water and cut them open to remove internal organs and impurities. Rinse them and cut them into pieces (according to cooking requirements), and then set aside for later use.


  1. 海参以清水泡发约3天至5天(视乎大小而定),每天必须更换清水2~3次或以上,天热时建议放入雪柜(0-8℃)浸发为宜;
  2. 把泡发好的海参放入沸水内煲煮约20 分钟,熄火盖上煲盖焗至水冷,若海参体积较大可重复以上步骤一至两次,直至海参两端都变得柔软为止;
  3. 取出海参,剪开参肚,并顺着内壁推出肠脏及去除杂质,以清水洗净后切块(按烹调海参的做法而定) 待用;

Weight: 100g - 120g / 1kg

Country of Origin: US

Product Storage & Expiry: Store in room temperature, dry environment & avoid direct sunlight. Keep in refrigerate after opened.

Notes: When soaking, do not get oily in water, on your hand, and soaking tools.