Winter Melon Soup with Morels and Seafood
What you’ll need
Ingredients
- 2 Whole mini winter melons
- Prawns 4 pcs
- Scallops 4 pcs
- Crab meat 40 g
- Morels 15 g
- Dried yellow fungus 8 g
- Dried scallops 4 pcs
- Bamboo pith 15 g
- Winter melon cubes 80 g
Seasoning
- Lee Kum Kee Soup Base for Seafood Hot Pot 10 g
- Sugar 3 g
- Salt 5 g
- A little Lee Kum Kee White Peppercorn Grinder
- Water 500 ml
How to make it
Soak the morels, dried yellow fungus and bamboo pith in a bowl of water for 30 minutes. Drain.
Cut the winter melon in half with a saw-toothed edge. Scoop out the seeds.
Blanch the morels, dried yellow fungus and bamboo and set aside. Then blanch the scallops and prawns.
Mix all the seasonings to prepare a stock. Put all the ingredients into the winter melon and fill it with the stock until 80% full. Cover with plastic wrap and simmer it for about 45 minutes. Add the crab meat to serve.
