Braised Fuzzy Melon with Dried Shrimp
虾米焖毛瓜
If you've never cooked fuzzy melon before, start with this one! The slices turn soft and almost translucent as they braise with garlic and dried shrimp, and every bite tastes a little sweet and a little briny. Spoon the juices over your rice, too.
Slice the melon evenly so all the pieces finish at the same time. And save a couple tablespoons of the shrimp soaking water. It adds a lot of flavor to the pan.
- Total
- 30 minutes
- Serves
- 4
Recipe
Braised Fuzzy Melon with Dried Shrimp
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Serves
- 4
Ingredients
For the dried shrimp
For the fuzzy melon
Instructions
- 1
Soak the dried shrimp
Rinse the dried shrimp in a small strainer. Put them in a bowl, cover with the warm water, and soak for 15 minutes, until slightly softened. Drain, saving 2 tablespoons of the soaking water.
- 2
Peel and slice the melon
While the shrimp soak, rub the fuzzy melon under running water to remove the fine hairs. Peel it thinly with a vegetable peeler so a little green remains. Trim the ends, halve it lengthwise, and cut it into ¼-inch half-moons. Keep the soft seeds.
- 3
Fry the shrimp and aromatics
Heat the oil in a wok or large skillet over medium heat. Add the drained shrimp and stir for 1 to 2 minutes, until fragrant and lightly toasted. Add the garlic and ginger and stir for 30 seconds more.
- 4
Braise the fuzzy melon
Add the fuzzy melon and toss for 1 minute to coat it with oil. Pour in the broth and the reserved soaking water. Cover, turn the heat to medium-low, and cook for 6 to 8 minutes, stirring once, until the slices look translucent and a knife slides through easily.
- 5
Season and serve
Uncover and stir in the oyster sauce and white pepper. Simmer for 1 to 2 minutes, until the liquid reduces a little. Taste before adding salt, since the dried shrimp and oyster sauce are already salty. Serve hot with rice.
Braised Fuzzy Melon with Dried Shrimp
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Shortcuts and substitutions
Add glass noodles
Soak 1 small bundle of mung bean glass noodles, about 1¾ ounces, in warm water for 10 minutes and drain. Add them for the last 3 minutes of braising with an extra ¼ cup broth. They drink up the liquid quickly, so serve right away.
Winter melon
Fuzzy melon is a young variety of winter melon, so winter melon works well. Peel it, remove the seeds, and slice it ¼ inch thick. It needs about the same braising time.
Zucchini
Zucchini is the easiest swap from a regular grocery store. Skip the peeling and cut it into ¼-inch half-moons. Shorten the covered cooking time to 3 to 4 minutes.
Dried scallops
For a richer version, use 4 dried scallops in place of the shrimp. Soak them in hot water for 1 to 2 hours, until soft enough to shred. Shred them and add them where the recipe adds the shrimp.
Light soy sauce instead of oyster sauce
Use 1 to 2 teaspoons light soy sauce. Add it a little at a time and taste as you go.
Vegetarian version
Leave out the dried shrimp. Use vegetable broth, and replace the oyster sauce with vegetarian stir-fry sauce made from mushrooms.
Recipe notes
Choosing fuzzy melon
Look for firm melons about 6 to 8 inches long, with even green skin and plenty of fine fuzz. Skip any with soft spots or yellow patches. Store them unwashed in the refrigerator for up to 1 week.
Slices or chunks
Many Cantonese home cooks cut fuzzy melon into thick chunks and braise it for 10 to 15 minutes. Thin slices finish faster and take on more of the shrimp flavor. Either way, cook until the melon looks translucent.
Leftovers
Refrigerate leftovers in a covered container for up to 2 days. The melon softens further and releases more liquid as it sits. Reheat gently in a covered pan or the microwave.
Frequently Asked Questions
What is fuzzy melon?
Fuzzy melon is a young variety of winter melon covered in fine hairs. It's also called hairy melon, hairy gourd, or mo qua, and in Chinese it's 毛瓜 or 节瓜. It tastes mild, a bit like zucchini, and turns soft and translucent when cooked.
Do you have to peel fuzzy melon?
Yes. The skin is tough and fuzzy, so peel it thinly with a vegetable peeler. The seeds in a young melon are soft and can stay in.
Do you need to soak dried shrimp?
Yes. A 15-minute soak in warm water softens dried shrimp and rinses away any grit. The soaking water tastes like shrimp, so save a little for the braising liquid.
Where can I buy fuzzy melon?
Chinese and other Asian grocery stores carry fuzzy melon. Look for it near the winter melon and bitter melon. It may be labeled hairy melon, hairy gourd, or mo qua.
Is fuzzy melon the same as winter melon?
They're closely related. Fuzzy melon is a variety of winter melon that's picked young and small. Mature winter melons grow much larger, with a waxy white coating. Both have a mild flavor and braise the same way.
What goes with fuzzy melon and dried shrimp?
Serve it with steamed rice as one of several shared dishes. It pairs well with something richer, like ginger scallion shrimp, mapo tofu, or a soy-braised meat.
