Q: Can I use frozen shrimp instead of fresh shrimp for this recipe?
A: Yes, you can use frozen shrimp. Just ensure they are fully thawed before cooking.
Q: Is it necessary to add pork in this recipe?
A: The pork (five-spice pork) adds flavor, but you can omit it if you prefer a lighter version.
Q: What’s the purpose of adding a little sugar to the soup?
A: A touch of sugar balances the flavors, enhancing the natural sweetness of the winter melon and shrimp.
Winter Melon and Shrimp Soup
Notes
Ingredients:
- Winter melon, 500g
- Shrimp, 300g
- Ginger, 4 slices
- Scallion, 1 small piece
- Cooking wine, 1 tablespoon
- Reduced-salt soy sauce for babies, 1 tablespoon
- Sugar, a pinch
- Salt, a pinch
- Five-spice pork, a few slices (optional)
- Mineral water, as needed
- Coriander, for garnish
- Prepare the ingredients: 300g live shrimp, 500g winter melon, and a couple of scallions and coriander stems.
- Clean the shrimp by removing the heads and shells, leaving the tails intact for easy handling by kids. Freeze the shrimp for about 1 hour beforehand.
- Peel and cut the winter melon into even small pieces.
- In a cold pan, add the slices of five-spice pork and fry until slightly golden and oily. (Optional)
- Once the oil is hot, add the scallion and ginger to release their aroma.
- Quickly stir-fry the shrimp until they turn red.
- Add the winter melon and stir-fry briefly. Add a few drops of reduced-salt soy sauce for babies, stirring well.
- Pour in enough mineral water and simmer over medium heat for about 5 minutes. Season with a pinch of salt and sugar before removing from the heat.
- Transfer the cooked winter melon and shrimp soup to a serving dish, and garnish with chopped scallion and coriander. Enjoy the rich aroma!
- Rich in protein from shrimp
- Low in calories and fat
- Provides hydration and fiber from winter melon
- Customizable salt level, suitable for kids
