STUFFED WAXGOURD WITH DRIED SCALLOPS.

STUFFED WAXGOURD WITH DRIED SCALLOPS.

When using dried scallops it is best to wash them then soak over night with warm water. Use just enough water to cover them, you have to use this water later in the cooking.

Buy a nice straight waxgourd(chinese call this the ,'chet kwah' ) this gourd has tiny hairs on the skin so you need to remove the skin before using.

Cut them into rings , about 2" thick, scoop out the pulp.

Drain the scallops, if using whole scallops try not to break them, arrange them on a plate.

In a bowl make a light sauce, using

3 tablesp water, (water from soaking the scallops)

2teasp. light soy sauce

2teasp oyster sauce.

a dash of chinese wine and a dash of sesame oil

1 teasp sugar

salt and pepper.

Mix well and spoon on to the scallops, steam for 1/2 hr.

Arrange the melon rings on a plate, spoon the cooked scallops into the center.

spoon the sauce from the steam scallops on top of the stuffed melon, and steam again for 20mins or when the melon is soft.

Remove the sauce from the plate and thicken with 1 teasp of cornflour, spoon the thick sauce onto the cooked dish.

Garnish with spring onions, corriander and chopped chilies.

Tip.

For a better flavour, you can add dried sliced mushrooms ( soak for 2 hrs.), add this when you are steaming the dried scallops.

You can also use fresh scallops, if using fresh scallops, steam the melons first, then spoon in the fresh scallops and steam 10mins with the sauce. Do not over cook the fresh scallops. Thicken the sauce and serve with steam rice.

The Picture above is cooked by a dear friend.

Copyright(c)by May Fam 2006.