Cantaloupe Seafood Bowl

Recipe: Cantaloupe Seafood Bowl哈密瓜海鲜盅

Serves: 4

This is a simple stir-fry seafood dish. But with the cantaloupe bowl, it gives an elegant look and will definitely impress your guests.

Ingredients

Ingredients A 1 cantaloupe (approx. 1250g)   Seasoning 1 TBSP cooking white wine 1/4 tsp. salt 1/8 tsp. sugar less than 1/8 tsp. sesame oil   Starch Mixture 1 tsp. corn starch 1 TBSP water * Mix corn starch and water evenly.   Garnish chopped cilantro chopped parsley

Ingredients B 1 TBSP extra virgin olive oil 1 stalk spring onion (chopped diagonally into 1" sizes) 1/4 red bell pepper   Ingredients C 1 cup water 100g shrimps (deveined with tail on) 100g squid (chunked and slightly score) 100g crabstick (cut diagonally) 4 button mushrooms (sliced) 2 TBSP sweet corn kernels 2 TBSP carrots (diced) 4 TBSP edamame (pre-cooked) 1/4 cup cabbage (julienned) 1 cup water

Measurements: tsp. = teaspoon | TBSP = tablespoon  

Preparation
Cantaloupe Bowl
1. Slice the top 1/3 to 1/4 of the cantaloupe off with a horizontal cut. Keep the top aside to use as bowl cover later.	2. Scoop out the cantaloupe seeds content with a spoon.	3. Run a knife along 0.5" inch to the inside from the edge of cantaloupe. Beware not cut too deep inside to avoid cutting through the bottom.
4. Carefully chunk the meat off the cantaloupe, leaving 0.5" edge. Do it part by part until the whole cantaloupe looks clean.	5. Cut zig zag pattern along the edge of cantaloupe. Steam the cantaloupe bowl and its cover in a hot steamer over high heat for 2 minutes to enhance its flavor.	6. Cut cantaloupe meat into small chunks. Place them in a bowl and set aside.
Seafood Stir-Fry
1. Prepare ingredients. Cut red bell pepper into 1" chunks.	2. Bring 1 cup of water to boil. Then, parboil all ingredients C except crabstick and cabbage until squids turn opaque and shrimps are cooked. Fish out all ingredients. Parboil cabbage over high heat for 2 minutes. Drain and set aside. Reserve the parboil juice to use for cooking later.	3. Heat up 1 TBSP olive oil in a saucepan. Saute spring onion and bell pepper (ingredients B) on medium low heat until fragrant for about 1 minutes.
4. Add parboiled ingredients and saute for 1 minutes on high heat. Add 1 TBSP white cooking wine and half cup of the parboil juice (water used for parboil just now). Simmer with lid opened until it starts bubble.	5. Turn heat to low. Season with sesame oil, salt and sugar to taste.	6. Keep saute over low heat as you stir in starch mixture.
7. Add cabbage and crabstick. Saute to combine. Continue saute for about 30 seconds until sauce slightly thicken. Turn off the heat.	8. Add cantaloupe chunks. Saute to combine.	9. Ladle stir-fried seafood into the cantaloupe bowl. Garnish with chopped cilantro and parsley. Serve hot.

Notes

Choose a cantaloupe with flattish bottom so it won't roll around.