Last Updated on July 17, 2022 by Simon Fan
Winter melon, a popular vegetable in China, is known by many interesting names, including ash gourd, wax gourd, white pumpkin, and Chinese watermelon.
Because of its cooling properties, winter melon appears frequently at dinner tables in the summer. Its mild-tasting white flesh works well with strong-flavored ingredients, such as ham, fried fish, or dried shrimp in soups (example here) and braises (example here)—it acts like a sponge to soak up the flavorful cooking liquid.
This dish, braised winter melon with dried tiny shrimp, is a beloved family-style dish in Shanghai and its surrounding region. The cooking method is called “red cooking” (红烧) in China, which is a wonderful braising method using soy sauce, sugar, and Shaoxing wine to flavor meat, fish, or vegetables. Dried tiny shrimp, or xiapi (虾皮), add rich xian (umami) flavor.
Cooking winter melon with dried anchovy is a great option too. It’s particularly popular in the port city of Ningbo in Zhejiang Province, a top producer of dried anchovy in the country. Or you can use dried black mushroom (shiitake) instead for a tasty vegetarian version.
Winter melons is available at Asian grocery stores. Because of its enormous size, it’s typically sold by the slice.
Braised winter melon with dried tiny shrimp
Serves 2
Ingredients
14 oz (400 g) peeled winter melon with pith and seeds removed
2 scallions
1 tablespoon vegetable oil
2 tablespoons (10 g) dried tiny shrimp (xiapi 虾皮)
1 teaspoon Shaoxing wine
½ cup (120 ml) water
1 tablespoon soy sauce
½ teaspoon sugar
Directions
- Cut the winter melon into ½-inch-thick (1.3 cm) rectangular slices about 2 inches (5 cm) long and 1½ inches (3.8 cm) wide.
- Separate the white and green parts of the scallions and thinly slice them.
- Heat a wok or skillet over medium-high heat until hot, then swirl in the oil. Add the scallion whites and shrimp and stir-fry until fragrant, about 15 seconds. Add the wine and stir to mix. Next, add the winter melon, water, soy sauce, and sugar. Stir to combine. Bring to a boil over high heat, then lower the heat to maintain a gentle simmer. Cover and cook until the winter melon is tender, about 10 minutes.
- Turn up the heat and cook for a few minutes until the liquid is slightly reduced and the winter melon is very tender but not mushy.
- Serve garnished with the scallion greens.
