The delicious and unique shrimp paste and winter melon tart is a bit troublesome to make because it is in the shape of a concave pagoda, but it looks very pleasing to the eye, so let’s work harder for the shape!
1. Ingredients: winter melon, fresh shrimps, ginger. (The shrimp are peeled from fresh prawns, and the peeled shells are boiled in shrimp oil.)
Seasoning: cooking wine, salt, pepper.
2. Peel the winter melon, remove the naan, and cut into desired shapes with a biscuit cutter. (Winter melon is hard and difficult to cut. Just press the biscuit mold on the winter melon and tap it with the side of a knife a few times. Don’t cut the winter melon too thick, so as not to lose the flavor and make it difficult to cook thoroughly.)
3. Chop the shrimp into fine shrimp paste, mix with minced ginger, cooking wine, salt and black pepper. (The ginger must be chopped very fine, otherwise it will affect the taste. 9 winter melon tarts use exactly 100 grams of shrimp paste)
4.5. Mix the shrimp paste thoroughly and put it into a piping bag.
6. After boiling the shrimp shells with shrimp oil, add water to the boil and cook for ten minutes. Add the winter melon and cook until soft. Add salt to taste and continue to cook until the winter melon is fragrant. (The winter melon must be completely cooked until soft and flavorful, and then steamed for a short period of time. You can also use other stock, the winter melon cooked in the stock will be fresh)
7. Place the cooked winter melon on a plate and top with minced shrimp. (I use the chrysanthemum mouth)
8. After the water in the pot is boiled, steam it for about 3 minutes until the shrimp paste completely changes color. (To be more particular, you can thicken the soup with boiled winter melon and pour it over it. The color will be more beautiful)
Try how it tastes. Don’t you want to ruin the shape of this dish?
