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From @Made With Lau

Fuzzy Melon with Vermicelli and Shrimp

30 min · Serves 2

30 mintotal
15 minhands on
14steps
2servings

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Ingredients

For the prep

  • 10 large shrimp, peeled, deveined, with tails and legs trimmed
  • 2 blocks vermicelli (cellophane noodles)
  • 50 g seafood mushrooms (enoki or beech mushrooms)
  • 1/2 small carrot, sliced into matchsticks
  • 3 cloves garlic, sliced
  • 2 shallots, sliced
  • 3 slices ginger
  • 1 medium fuzzy melon (hairy gourd)

For the cooking

  • 2 tbsp cooking oil
  • 1 cup chicken stock
  • 1 cup water
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1/4 tsp white pepper
  • 1 tsp sesame oil

Method

For the prep

  1. Soak the vermicelli in a bowl of warm water until softened.

    Then 10 min of waiting

  2. Chop the seafood mushrooms, slice the carrot into matchsticks, and slice the garlic, shallots, and ginger.

  3. Scrape the fine hair off the skin of the fuzzy melon using the back of a knife or a peeler, keeping most of the green skin intact.

    Scraping instead of deep peeling preserves the vibrant green color and firm texture of the melon.

  4. Cut the fuzzy melon lengthwise into quarters, remove the seeds if necessary, and cut diagonally into thin slices.

  5. Use kitchen shears to roughly cut the soaked vermicelli in half to make it easier to serve.

For the cooking

  1. Heat 1 tbsp of oil in a wok over high heat, add the garlic, shallots, ginger, carrots, and shrimp, and stir-fry until the shrimp turns pink, about 2 minutes.

  2. Remove the cooked shrimp, carrots, and aromatics from the wok and set aside on a plate.

  3. Add the remaining 1 tbsp of oil to the same wok and stir-fry the sliced fuzzy melon for 1–2 minutes.

  4. Pour in the chicken stock and transfer the fuzzy melon and stock into a clay pot.

  5. Add 1 cup of water, cover with a lid, and bring to a boil over medium heat, about 3 minutes.

  6. Season the soup with salt, sugar, oyster sauce, and light soy sauce, stirring gently to combine.

  7. Add the reserved shrimp, carrots, mushrooms, and drained vermicelli to the clay pot.

  8. Cover and simmer for another 2–3 minutes until the vermicelli absorbs the flavor and the melon is tender.

  9. Finish by sprinkling white pepper and drizzling sesame oil over the top before serving.

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