Winter Melon Soup with Morels and Seafood
What you’ll need
Ingredients
- 2 whole mini winter melons
- 4 pcs. prawn
- 4 pcs. scallop
- 1 ½ oz. crab meat
- ½ oz. morels
- ¼ oz. dried yellow fungus
- 4 pcs. dried scallops
- ½ oz. bamboo pith
- 3 oz. winter melon cubes
Seasoning
- 1 Tbsp. Lee Kum Kee Soup Base for Seafood Hot Pot
- ½ tsp. sugar
- 1 tsp. salt
- A little Lee Kum Kee White Peppercorn Grinder
- 2 cups water
Made with
Lee Kum Kee products
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.
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