Melon, Dried Shrimp, Vermicelli (蝦米粉絲煑節瓜 – Ha mai, fun see ju jeet gwa)
Jeet Gwa (節瓜) Ha Mai (蝦米) Fun See (粉絲)
- 1lb jeet gwa, cut up into rectangles
- 2tbsp dried shrimp
- 1 small bundle (~2oz) vermicelli
- 2-3 slices ginger
- 1tsp cooking wine
- 1 cup water or chicken broth (optional – don’t need to add this for sieu choy because it has more taste than melon)
- Soak dried shrimp with a little water (~10min)
- Soak vermicelli with lots of water (~10min)
- Scrape off the skin on the jeet gwa with a knife, wash and cut into rectangular pieces
- Heat the wok, pour in 1tbsp oil (not too much), and sautee the ginger briefly
- Drain the shrimps into your hand (saving the water in the bowl) and add to wok. Stir.
- Add 1tsp cooking wine and stir.
- Add the jeet gwa and turn up to high heat. Stir.
- Add the shrimp water, and add more water/chicken broth (1 cup)
- Add 1/2 tsp salt and salted egg white and stir (OR 1tsp salt only)
- Lower to medium heat and cover with lid. Cook until the melon is soft. (If needed, add more water).
- Put vermicelli on top. Cover again to cook for ~2min. Then stir everything together.
- Add corn starch water at the very end (with a little sugar and soy sauce) to thicken if it is too wet. Otherwise, just serve as is since the vermicelli will absorb some of the water.
- Can use ‘sieu choy’ (紹菜) (“Chinese lettuce” or “nappa cabbage”), or western cabbage… cut up into half moons
- If sieu choy is used, it can give out some water, so reduce the amount of water during cooking.
- You may add 1.5tbsp shrimp paste after adding in the dried shrimp and wine, stirring and cooking it for a minute before adding in the melons for a different flavour.