Cherry & Dennis Helper Habitat
Steamed Hairy Gourd Rings with Dried Scallops
瑤柱蒸節瓜甫
Recipe overview
Thick hairy-gourd rings are steamed with dried scallops and finished with a light scallop gravy.
01
Ingredients
Main ingredients
- 700 g hairy gourd
- 35 g dried scallops
- 10 g ginger
- 200 ml warm water
Seasoning
- 1 tsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp cornstarch
- 1/2 tsp sesame oil
02
Tools
- cutting board
- knife
- large bowl
- measuring spoons
- heatproof plate
- covered steamer
- food thermometer
03
Steps
Step 1
Soak the scallops
Soak the scallops. Soak in warm water for 10 minutes.
Step 2
Shred and reserve
Shred and reserve. Shred the scallops and keep the clean soaking water.
Step 3
Peel the gourd
Peel the gourd. Remove the fuzzy skin thinly, leaving a little green colour.
Step 4
Cut thick rings
Cut thick rings. Cut the gourd into rounds about 3 cm thick.
Step 5
Make shallow wells
Make shallow wells. Scoop a shallow well without cutting through the base.
Step 6
Shred the ginger
Shred the ginger. Cut fine shreds and divide into eight portions.
Step 7
Top the gourd
Top the gourd. Put ginger and scallop shreds on each round.
Step 8
Add soaking liquid
Add soaking liquid. Spoon a little onto each round and reserve the rest.
Step 9
Preheat the steamer
Preheat the steamer. Bring the water to strong steady steam.
Step 10
Steam until tender
Steam until tender. Cover for 10 minutes until a chopstick enters easily.
Step 11
Make the gravy
Make the gravy. Boil reserved liquid with sauces and lightly thicken with cornstarch.
Step 12
Finish and serve
Finish and serve. Spoon over the gravy and sesame oil and serve hot.
Common mistakes
- Cutting through the base loses the juices, while thin rounds collapse during steaming.
Tips
Keep 3 cm thickness, peel lightly and steam only until just tender for an elderly-friendly texture.
