BITTER
MELON STUFFED WITH SHRIMP WITH BLACK BEAN SAUCE釀苦瓜:
12
-14 oz. bitter melon in 1 or 2 pieces, available at Chinese market
½ lb.
minced shrimp
1 red
chilli pepper, chopped
1
tbsp. fermented black beans
1
clove garlic, crushed
cooking
oil
seasoning
for shrimp:
½ tsp. each salt & sugar
1 tsp. each rice wine & sesame oil
½ tbsp. tapioca starch
white pepper to taste
sauce:
1 tbsp. oyster-flavoured sauce
½ tsp. sugar
¼ tsp. salt
1 tsp. dark soy sauce
1 tsp. tapioca starch mixed with ½ cup cold water
Slice
bitter melon lengthwise into 2 pieces and scoop out seeds. Bring half a pot of
water to a boil, add ½ tsp. salt and add bitter melon. Cook melon for 3-4
minutes; then rinse well under running water and drain. Soak black beans in
warm water to soften. Drain and mash beans slightly.
Add
seasoning ingredients into minced shrimp and mix well together into stuffing.
Pat dry melon pieces and dust inside cavity with tapioca starch. Fill cavity
with stuffing.
In a
large non-stick skillet, heat 2-3 tbsp. oil over high heat until very hot. Add
melon, stuffed-side down in bottom of skillet and reduce heat to medium-high.
Fry for 3 minutes or until stuffing is
golden brown and tested done. Remove from pan and keep warm.
Heat
1 tbsp. oil in skillet over high heat until very hot and add black beans,
garlic and chilli peppers. Cook until fragrant then add in melons. Stir sauce
ingredients together and pour it into skillet. Cook until sauce thickens; then
transfer to serving platter to serve.
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