Winter Melon with Thickened Shrimp Sauce
Winter Melon with Thickened Shrimp Sauce is a very elegant side dish with a mild shrimp and dashi stock. The winter melon is so soft that it is great for elderly people as well as for babies. See the video.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 350 g winter melon skin and seeds removed ((note 1))
- 60 g fresh prawn/shrimps (finely chopped (note 2))
- 200 ml 6.8fl.oz dashi stock
- 1 tsp light soy sauce ((note 3))
- 1/4 tsp salt
- 1 tbsp corn flour/cornstarch ( diluted in 1 tbsp dashi stock above)
- Harishōga
Instructions
- 1
Cut the winter melon into about 4cm/1½" cubes, score the skin side of the flesh making about 6 shallow parallel cuts.
- 2
Place the winter melon pieces in a pot. Fill the pot with water to completely submerge the winter melon pieces.
- 3
Bring it to a boil and cook for about 10 minutes over medium heat until the winter melon pieces are almost cooked through (note 4). Drain.
- 4
Put the dashi stock and winter melon pieces in the pot and bring it to a boil.
- 5
Add light soy sauce and salt to the pot. Reduce the heat to medium low and cook for about 10 minutes (note 5).
- 6
Add the chopped shrimp to the pot and mix quickly so that the prawn pieces submerge in the broth. Cook for 1 minute.
- 7
Pour the cornflour in a circular motion into the pot and mix to thicken the sauce evenly. Turn the heat off.
- 8
Transfer the winter melon pieces to a serving bowl and pour the shrimp sauce over the top. Place harishōga on top if using.