Braised Abalone with Winter Melon Balls

Name: Braised Abalone with Winter Melon Balls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 400 g Soaked abalone meat; 150 g Winter melon (peeled, deseeded, and cut into 2 cm diameter balls); 15 g Ham (cut into 4 cm long, 1.5 cm wide, 0.16 cm thick slices); 15 g Wet starch; 3 g Fine salt; 10 g MSG; to taste Clear broth; 15 g Scallion segments; 10 g Ginger slices; 25 g Shaoxing wine; 10 g Chicken fat

A Shandong classic featuring abalone and winter melon shaped into balls and braised together. The finished dish has a milky-white glaze, with tender abalone and crisp winter melon.

45 min

Easy

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Ingredients

Soaked abalone meat 400 g

Winter melon (peeled, deseeded, and cut into 2 cm diameter balls) 150 g

Ham (cut into 4 cm long, 1.5 cm wide, 0.16 cm thick slices) 15 g

Wet starch 15 g

Fine salt 3 g

MSG 10 g

Clear broth to taste

Scallion segments 15 g

Ginger slices 10 g

Shaoxing wine 25 g

Chicken fat 10 g

Instructions

Prepare the abalone

Trim both sides of the abalone flat and cut it into 2 cm diameter balls.

Prepare the winter melon

Peel the winter melon, scoop out the pulp, and cut it into 2 cm diameter balls as well. Blanch in boiling water until just cooked through, then remove and refresh in cold water.

Slice the ham

Cut the ham into 4 cm long, 1.5 cm wide, 0.16 cm thick slices.

Braise

Place scallion segments and ginger slices in a wok, add clear broth, and bring to a boil over high heat. Discard the scallions and ginger, then add the abalone balls and winter melon balls and simmer gently over low heat until tender. Remove and arrange neatly on a plate, and lay the ham slices on top.

Thicken and finish

Thicken the broth left in the wok with wet starch, season with fine salt and MSG, drizzle in the chicken fat, and pour the sauce over the abalone and winter melon balls. Serve immediately.