Winter Melon with Dried Shrimp
In summer dining, winter melon is a popular choice, loved for its refreshing sweetness. Paired with dried shrimp's umami, it not only enhances nutrition but becomes a delicious appetizer that helps beat the heat.
What is winter melon?
Winter melon is a very special type of melon. It has a thick outer skin and delicate, tender flesh. After being cooked, it has a faint sweetness, and its taste is somewhere between summer squash and radish.
Winter melons are very large. Usually, they are even bigger than watermelons. Therefore, most winter melons sold on the market are already cut into pieces and packaged for easy consumption.
Interestingly, although it's called "winter melon," it actually grows in summer and autumn. It's named winter melon because it has a particularly long shelf life and can be stored until winter for consumption.
Analysis of Key Ingredients
Winter Melon: It is recommended to choose Vietnamese winter melon or the variety with white pulp. The ones with a frosted skin are fresher.
Dried Shrimp: Thai dried shrimp or Italian anchovy flakes can be used as substitutes.
Secret of Flavor: It is recommended to use Japanese kombu soy sauce instead of ordinary light soy sauce to enhance the umami layer.
How to Prepare Winter Melon
If you buy a whole winter melon, it will be a bit more troublesome to handle, but it's not difficult:
Cut into pieces: First, cut it horizontally into thick rounds. This makes it easier to peel and remove the seeds.
Peel and remove seeds: Use a knife to remove the outer skin (about 1/2 centimeter thick). A peeler doesn't work well because the winter melon skin is too hard. Then scrape out the seeds inside and the surrounding soft tissues.
Cut into appropriate shapes: Cut it into suitable shapes according to different cooking methods. For example, if you are stir - frying, cut it into long strips. If you are making soup or a stew, cut it into thick slices.
Do you need to soak the dried shrimp before cooking?
You don't have to. It's actually more convenient to put the dried shrimp directly into the pan!
The umami flavor is slowly released during stir - frying, and it can also maintain a bit of chewiness. But remember to use 1/3 less salt than usual. The dried shrimp already has its own saltiness, so this can avoid making the dish too salty.
INGREDIENTS
Main Ingredients
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·500g winter melon (cut into uniform slices)
Additional Ingredients
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·20g ginger (cut into thin shreds)
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·30g dried shrimp
Seasonings
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·5g salt
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·20ml oil
Table of Contents
COOKING STEP
Step 1
First, take out 500g of winter melon. Peel it and then cut it into slices of uniform thickness, just like cutting potato slices. Set the cut slices aside. Cut 20g of ginger into thin shreds and set aside.
Step 2
After preparing the ingredients, heat the pan first. Pour in 15ml of oil. As soon as the oil is hot, put in the shredded ginger and quickly stir - fry to bring out the fragrance.
Step 3
Then, pour the winter melon slices into the pan. Use a spatula to quickly stir - fry for 1 - 2 minutes so that the winter melon slices are evenly coated with oil. Add 5g of salt and continue to stir - fry evenly to season.
Step 4
Add 30g of dried shrimp and continue to stir - fry evenly. The umami flavor of the dried shrimp will be quickly released and blend with the fresh aroma of the winter melon.
Step 5
Then, pour in 30ml of clear water. Turn up the heat. After the water boils, cover the pot and simmer for 5 - 7 minutes until the winter melon becomes soft and transparent.
Step 6
After the winter melon becomes soft, add 5ml of oil and stir - fry evenly to make the winter melon slices more shiny. Finally, turn off the heat and serve the dish.
More recipes you may be interested in
Wood Ear Mushroom with Chinese Yam Stir Fry
Spicy & Crispy·Fried Cucumbers Chinese Style
Uncomplicated Dish: Stir-fried Chinese Yam
What else can be added to this recipe?
Add a few slices of carrots. They look nice in color and are crispy.
Soaked wood ear mushrooms. Their black color is really appetizing.
I especially like to add shiitake mushrooms. They smell great when stir - fried, and it feels much chewier compared to just having winter melon.
Corn kernels are also good. They add a natural sweetness.
Global Flavor Variations
Thai Sweet and Sour Version
When stir - frying the shredded ginger, add 1 spoon of red curry paste. Replace the dried shrimp with 2 spoons of fish sauce. Squeeze the juice of half a lime before taking out of the pot and sprinkle with fresh lemongrass shreds. It's sour, spicy and appetizing, with a tropical flavor.
Japanese Sweet and Umami Version
Replace the dried shrimp with bonito flakes. Add 1 spoon of mirin and half a spoon of light soy sauce. Put two pieces of kombu during the simmering process. Finally, sprinkle with katsuobushi. The umami flavors stack up layer by layer!
Italian Fresh Version
Replace the ordinary oil with olive oil. Use sun - dried tomato bits instead of dried shrimp. Stir in basil leaves and Parmesan cheese powder before taking out of the pot. The combination of Chinese and Western flavors is unexpectedly harmonious.
Korean Sauce Version
Add 1 spoon of Korean chili paste when stir - frying the base. Replace the dried shrimp with dried whitebait. Finally, sprinkle with perilla leaf shreds and cooked sesame seeds. Served with rice, it's like a mini seafood pot!
Indian Spice Version
Replace the shredded ginger with ginger - garlic paste. Mix the dried shrimp with 1/4 spoon of turmeric powder + cumin powder before putting it into the pot. Add 30ml of coconut milk during the simmering process. The rich curry aroma is overwhelming.
Storage and Reheating
Storage Method
After the winter melon with dried shrimp is cooked, let it cool to room temperature, then put it into a sealed container. It can be stored in the refrigerator for two days.
If you have made a large amount, divide it into small portions and freeze it. It can be stored for a month. However, after thawing, the winter melon will be a bit softer and is more suitable for making soup.
Reheating Tips
For the dish stored in the refrigerator, directly pour it back into the pan and stir - fry over medium heat for 2 minutes. Add a small spoonful of water to prevent it from burning in the pan.
For the frozen dish, after thawing, it is recommended to make soup. Bring water to a boil, add some noodles or pieces of tofu, sprinkle with scallions, and in five minutes, it will turn into a delicious soup with noodles.
FAQs:
The simmering time might be insufficient. Five to seven minutes is the bare minimum. If the slices are thicker, it might need a bit more simmering time.
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