This is another dish that reminds us of home, where our mom will put in so much effort into perfecting such a dish. This is a dish that is heartwarmingly light on the palate, and is perfect for your “3 dish 1 soup” dinners with your family. We added pork lard to the stuffing to give another depth of flavor to the dish. The steamed winter melon lightens the fatiness of the pork lard giving the dish a nice balance.
300g minced prawns
50g rendered lard
2 slices of winter melons
2 tsp cornstarch
500 ml chicken stock
50g scallop sauce
wolfberries (soaked)
Salt to taste
Dash of pepper
1 tsp shaoxing wine
1 tsp sesame oil
Add minced prawns and rendered pork lard to a bowl, season with salt and pepper.
Mix well. Set aside in the fridge.
Cut winter melon into 5 cm circles about 2 inch thick. Scoop out the center of the melon with a spoon.
In a deep dish lay out the winter melons. Mix chicken stock with scallop sauce. Pour stock over winter melons until it covers.
Steam for 10 minutes. Drain stock and set aside to cool.
Add cornstarch in the center of winter melon pieces then add prawn mixture on top. Top with wolfberry.
Steam for another 6 minutes. Bring drained stocked to boil and thicken with cornstarch solution.
