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Recipe All American Roasted Spare Ribs

Winter Melon Soup with Morels and Seafood

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    30 mins

  • Cooking

    45 mins

Chinese Food |

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

Premium Bouillon Powder Flavored with Chicken (No MSG) 1KG

Bouillons

Premium Bouillon Powder Flavored With Chicken (No MSG Added)

How to make it

  1. Soak the morels, dried yellow fungus and bamboo pith in a bowl of water for 30 minutes. Drain.

  2. Cut the winter melon in half with a saw-toothed edge. Scoop out the seeds.

  3. Blanch the morels, dried yellow fungus and bamboo and set aside. Then blanch the scallops and prawns.

  4. 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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