Seafood Wintermelon Soup

Name: Seafood Wintermelon Soup (Dong Gwa Hoi Sin Tong)
Cuisine: China
Ingredients: ½ teaspoon salt; Pinch of white pepper; 1 teaspoon sugar; 6 dried Chinese black mushrooms: soak in hot water for 30 minutes; wash, remove stems, cut into ½-inch dice; 3½ cups water; 4½ cups fish broth; 1 slice of ginger; 2 egg whites, beaten; 1 tablespoon scallion oil; ½ cup crab meat; ¼ cup green peas; 2 tablespoons peanut oil; 4 ounces shrimp: shell, devein, wash, dry, cut into ½-inch pieces; ¼ teaspoon white wine; 1 teaspoon sesame oil; 1½ teaspoons oyster sauce

Dong Gwa Hoi Sin Tong

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Wintermelon has the special quality of taking on the tastes of what it is cooked with. I have adapted a traditional soup, usually made with pork or chicken, into one that should please shrimp and crab meat fanciers.

Ingredients

4 ounces shrimp: shell, devein, wash, dry, cut into ½-inch pieces

Asia
China
Starter
Pescatarian
Winter
Soup

Method

Marinate shrimp for 30 minutes. Reserve.
Heat a wok over high heat for 45 seconds. Add peanut oil, ginger, and salt.
Using a spatula, coat the wok with the oil. When a wisp of white smoke appears, add melon and stir-fry for 1 to 2 minutes.
Transfer melon to a large pot; add seafood broth, water, and mushrooms. Cover and bring to a boil. Lowe