How To Cook Fig-Leaf Gourd 🍈 Shark Fin Melon🍈🍈🍈

Every year, my backyard garden grows and harvest shark fin melon, which is also known as Fig-leaf gourd. It's difficult to buy shark fin melon in the UK, especially I'm 100% sure, we can't get it locally. It's one of our favourite vegetables, so we grow it ourselves; Homegrown vegetables always bring us joy, wouldn't you agree?

This is my home signature's for go-to comfort dish, whether stir fry or making soup noodles, or simply for creating shark fin melon soup in a quick way, this is so comfort and so good!

To make a shark fin melon stir-fry with dried prawns and scallops, start by washing the melon and cutting it into your preferred size. Dried scallops and dried prawns are superb ingredients to incorporate with shark fin melon in a classic Chinese-style soup. The melon, whether young or mature, small or large, when cooked, becomes chewy or shreds into a texture akin to shark fin, soaking up the deep, umami flavours of the dried seafood and broth. Shark fin melon: (Small sized, peeled, and cut into thin strips).

Ingredients
6 dried prawns, homemade
6 dried scallops. homemade
1 garlic, cloves, minced

Rice noodles, optional

- To boil rice vermicelli, bring water to a boil and add the noodles for a short time, typically 2-8 minutes, then drain and rinse with cold water. Be careful not to overcook, as they can become mushy. 

Olive oil for cooking
Water 1 cup
or more water to make savoury soup

Seasonings:
1 tbsp oyster sauce (optional) or skip it
1 tsp sugar or to taste

Garnish:
Chopped spring onions
Fresh red chillies

Method:
1) Peel the shark fin melon and slice it into thin strips or batons. Rinse the dried prawns and scallops; since it's my homemade version, there's no need to soak them.

2) In a frying pan, heat the cooking oil over medium-high heat. Incorporate the minced garlic, dried prawns, and scallops. Stir-fry until they become golden and aromatic.

3) Add the shark fin melon strips into the wok, ensuring everything is well combined. You can add a tablespoon of oyster sauce, or omit it as I occasionally do, to preserve the natural umami flavour. Allow it to simmer with a cup of water until tender.

4) Incorporate the cooked rice noodles, lower the heat to a simmer, cover the wok, and cook until everything is ready to serve.

5) Garnish and serve: Once the heat is turned off, garnish with chopped spring onions or coriander and fresh chilies, and serve hot alongside white rice.

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Recipe Source: Josephine's Recipes