How a Chinese Chef Cooks Fuzzy Melon

Method4 steps · about 30 min

1. 1

   Step 1: Devein the shrimp (1/2 lb) if needed and trim the tails and legs with kitchen shears. Soak the mung bean vermicelli (2 oz) in enough warm water to cover until softened.

   Uses 1/2 lb 31/35 shrimp · 2 oz mung bean vermicelli · Warm water, enough to submerge vermicelli; drain after soaking

2. 2

   Step 2: Trim and discard the ends of the seafood mushrooms (3 oz). Cut the longer pieces in half and rinse in cold water. Cut the carrot (2 oz) in half lengthwise. Place it lengthwise with the flat side on the cutting board and cut into thin slices. Peel the garlic (2 clove) and cut into thin slices. Cut the shallot (1/2 oz) into smaller chunks. Cut the ginger (1 oz) into slices, then into triangles. Use a knife to scrape off the hairs of the fuzzy melon (1 oz). This will leave some of the skin intact. You can also use a vegetable peeler if you're not comfortable with the knife. Cut and discard the ends, then rinse the melon. Cut the melon in half lengthwise, then halve each piece again. Slice the long pieces into 1/4-inch pieces at an angle. After the vermicelli has softened, use kitchen shears to snip the noodles into shorter strands. Remove the vermicelli and set them in a strainer to drain out the excess water.

   Uses 3 oz seafood mushrooms · 2 oz carrot · 2 clove garlic · 1/2 oz shallot · 1 oz ginger · 1 oz fuzzy melon · Soaked vermicelli; snip and drain

3. 3

   Step 3: Heat a wok on high, add 2 tsp oil and reduce to medium. Fry the prepared garlic, ginger and shallot until fragrant, about 15–20 seconds. Add the prepared shrimp and cook on high about 25 seconds on each side until their surface begins to turn red. Add the prepared carrot and stir-fry about 20 seconds. Transfer the shrimp, carrot and aromatics together to a plate; this is only an initial cooking stage, so continue immediately. Stir-fry the prepared fuzzy melon in the wok on high for about 30 seconds, then add the can of chicken broth (1 can) and loosen any browned flavour from the wok.

   Uses 2 tsp oil · 1 can chicken broth · Prepared raw shrimp · Prepared garlic, ginger, shallot, carrot and fuzzy melon; keep mushrooms and noodles aside

4. 4

   Step 4: Carefully transfer the melon and broth to a heat-safe clay pot or suitable saucepan. Add 1 cup cooking water, cover and bring to a boil. Reduce the heat and add 1 tsp salt, 1 tsp sugar, 1 tbsp oyster sauce and 1 tbsp light soy sauce. Return all reserved shrimp, carrot and aromatics, then add the prepared seafood mushrooms. Gently press the ingredients mostly under the liquid, cover and return to a boil. If the pot is too full, ladle excess liquid into a separate heatproof bowl. Add the drained vermicelli, arranging the noodles below the shrimp. Simmer until the melon and mushrooms are tender, the noodles are cooked according to their package directions and the shrimp are pearly and opaque. Add 1/4 tsp white pepper and 1 tsp sesame oil, stir and turn off the heat. Set the hot clay pot on a stable heat-safe trivet before serving.

   Uses Melon and broth plus separately reserved shrimp, carrot and aromatics · Prepared seafood mushrooms and drained vermicelli · 1 cup cooking water · 1 tsp salt · 1 tsp sugar · 1 tbsp oyster sauce · 1 tbsp light soy sauce · 1/4 tsp white pepper