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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 30g dried shrimp into a bowl, rinse thoroughly with fresh water, and discard the rinse water. Add 100ml clean water and soak for about 10 minutes until softened. Drain the dried shrimp and retain the soaking water for cooking later.
Watch out
The dried shrimp soaking water contains rich umami flavour
do not discard it as it will be used later in the broth
Place 50g glass noodles into a large bowl, rinse with water to clean, and drain. Soak in clean water for 15 minutes until softened. Drain completely, then use scissors to cut the noodles into 1 to 2-inch strands.
Watch out
Glass noodles must be fully softened and cut short, otherwise they will not absorb broth evenly and will be hard to stir-fry.
Use a small knife to gently scrape off the green outer skin of 600g fuzzy melons, trim off both ends, and rinse thoroughly under clean water.
Watch out
Scrape the melon skin with a knife rather than peeling with a peeler to best preserve texture and melon aroma.
Keep hands steady when slicing fuzzy melons to prevent the knife from slipping.
Thinly slice 1 shallot, crush and mince 1 clove garlic, and fine-diced 1 slice ginger. Cut 600g fuzzy melons into 0.5cm thick oval slices, stack them, and slice into thick matchstick strips.
Watch out
Do not cut the melon strips too thin, otherwise they will turn into mush when braised.
Heat a dry wok over medium heat without oil. Add 30g drained dried shrimp and dry-toast for about 1 minute until moisture evaporates and aromatic fragrance is released.
local_fire_departmentMedium heatWatch out
Keep stirring constantly while dry-toasting, otherwise the dried shrimp may scorch quickly.
Be careful of oil splatters when adding cooking oil to the hot wok.
Add 1 tbsp cooking oil into the wok and stir-fry the dried shrimp for 30 seconds. Add sliced shallot, minced garlic, and minced ginger, then sauté over medium heat for another 30 seconds until fragrant.
local_fire_departmentMedium heatWatch out
Do not use excessive heat after adding aromatics, otherwise the minced garlic will burn and turn bitter.
Stand back slightly when splashing wine around the wok edge to avoid hot steam surges.
Add fuzzy melon strips, turn to high heat, and stir-fry for 1 minute to cook out raw melon flavour. Splash 1 tbsp cooking wine around the edge of the wok, then pour in the reserved shrimp soaking water plus fresh water (about 300ml total) until the liquid almost covers the melon.
local_fire_departmentHigh heatWatch out
Add just enough water to barely cover the melon strips
adding too much water will dilute the umami broth
Add 0.25 tsp white pepper powder, 1 tbsp fish sauce, and 1 tbsp oyster sauce into the broth and stir well. Place 50g softened glass noodles on top of the melon and gently press them down into the liquid.
local_fire_departmentHigh heatWatch out
Do not use light soy sauce for fuzzy melon dishes, otherwise the melon will darken and lose its bright green colour.
Be careful of hot steam escaping when uncovering the wok lid.
Turn heat to medium-low, cover with the lid, and braise for 2 minutes until the fuzzy melon becomes tender and translucent and noodles absorb the broth.
local_fire_departmentMedium-low heatWatch out
Do not braise for too long
keep it to 2 minutes to prevent glass noodles from getting mushy
Uncover the lid and turn heat to high, stirring constantly to reduce broth. Taste and add 0.2 tsp salt to adjust saltiness, continuing to toss until broth thickens slightly while retaining a little sauce at the bottom.
local_fire_departmentHigh heatWatch out
Keep stirring constantly during high-heat reduction, otherwise the glass noodles will easily stick to the bottom and burn.
Turn off heat, drizzle in 0.5 tsp sesame oil, toss quickly until combined, and transfer the braised fuzzy melon with dried shrimp and glass noodles onto a deep serving plate.
local_fire_departmentOff heatWatch out
Leaving a small amount of liquid in the bowl when plating is normal, as the glass noodles will continue to absorb liquid after serving.
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