Dried Shrimp with Winter Melon
A classic Zhejiang-style dish featuring tender, silky winter melon in a rich, savory broth.
Ingredients
Winter melon (peeled, seeds and pulp removed, washed and sliced, salted)
500 g
Dried shrimp (soaked in warm water until soft)
50 g
Shaoxing wine
1 tsp
Cornstarch slurry
1 tsp
Minced scallion
1 tsp
Minced ginger
1 tsp
Salt
to taste
Chicken powder
to taste
Oil
to taste
Water
0.5 cup
Instructions
1
Step 1
Peel the winter melon, remove the pulp and seeds, wash thoroughly, and cut into slices. Sprinkle with a pinch of salt and let sit for about 10 minutes, then drain off the excess moisture and set aside. Soak the dried shrimp in warm water until softened.
2
Step 2
Place a wok over high heat, add oil and heat to about 60 percent hot. Add the winter melon slices and fry until the skin turns a vibrant green, then remove and drain off the oil and set aside.
3
Step 3
Leave a small amount of oil in the wok, heat it, and sauté the minced scallion and ginger until fragrant. Add 0.5 cup of water, chicken powder, Shaoxing wine, salt, and the dried shrimp. Once boiling, add the winter melon slices. Bring back to a boil over high heat, then reduce to low and braise until the winter melon is fully cooked and has absorbed the flavors. Stir in the cornstarch slurry to thicken, mix well, and remove from heat.
