Fuzzy Melon with Vermicelli & Shrimp
A soothing, flavorful meal that's also easy to prepare.
Cooking Summary
Ingredients: (detailed list)
- Main Ingredients: 31/35 shrimp, mung bean vermicelli, seafood mushroom, carrot, garlic, shallot, ginger, fuzzy melon, oil, chicken broth, water
- Seasoning Ingredients: salt, sugar, oyster sauce, light soy sauce, white pepper, sesame oil
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Overview
Fuzzy Melon with Vermicelli & Shrimp (節瓜粉絲蝦煲) was a staple of my childhood. It's one of those classic Cantonese dishes that brings up strong feelings of nostalgia whenever I taste it and I'm excited to finally share my dad's recipe.
Don't worry if you're not familiar with its namesake ingredient. Cooking with fuzzy melon is no different than working with any other type of squash and my dad will take you through everything from selecting to prepping it.
This homestyle dish follows the same general guidelines as many of our clay pot recipes: Stir fry ingredients to bring out their aromatic flavors, then let it bubble and cook until everything is infused with the fragrant, comforting sauce. Both the fuzzy melon and mung bean vermicelli are especially flavorful once they absorb all the flavor!
Thank you, Kikkoman!
This recipe is brought to you in part by Kikkoman. My dad has been using Kikkoman flavors throughout his 50-year career as a chef, and it's a privilege to get to partner with them on such an iconic recipe, Beef Chow Fun with Gravy!
- Kikkoman products are a major flavor enhancer and bring out the “umami” taste, and help balance and round out flavors
- Kikkoman® Less Sodium Soy Sauce is perfect for home cooks who are looking to cut down on their sodium levels, without sacrificing flavor
- Kikkoman offers a wide range of Gluten-Free Asian sauces, including Gluten-Free Oyster Sauce and Gluten-Free Hoisin Sauce
- The KikkomanUSA.com Chinese site offers easy Asian recipes that home cooks can enjoy any night of the week
You can learn more about Kikkoman and follow them on social media here:
- Website: https://www.KikkomanUSA.com
- Facebook: https://www.facebook.com/KikkomanChineseUSA (Kikkoman 萬字在美)
- Instagram: https://www.instagram.com/kikkomanusa_chinese/ (Kikkoman 萬字在美)
Why this recipe
Most fuzzy melon with vermicelli & shrimp recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 49.6K views, 1.3K likes on YouTube.
Ingredients
On fuzzy melon
Fuzzy melon, also known as fuzzy squash, hairy gourd or young winter melon, is known as 節瓜 (zit3 gwaa1) or 毛瓜 (mou4 gwaa1) in Cantonese. It's commonly found at Chinese supermarkets and looks a bit like a large pale green zucchini—just hairier.
When buying fuzzy melon at the supermarket, make sure you select one that still has the hair, which indicates that it's still young. Once it matures, winter melon starts to lose its fuzziness and has a milder flavor than when it's young and sweeter. Also look for a fuzzy melon that's relatively the same size on both ends, without a thin "neck," and one that isn't too bulbous. Those will contain more seeds.
How to make Fuzzy Melon with Vermicelli & Shrimp
Devein the shrimp (½ lb) if needed, then use kitchen shears to cut off the tail and legs.
Place the mung bean vermicelli (2 oz) in a large bowl. Fill the bowl with warm water until the vermicelli is fully submerged and let soak.
Trim and discard the ends of the seafood mushrooms (3 oz). Cut the longer pieces in half and rinse in cold water.
Cut the carrot (2 oz) in half lengthwise. Place it lengthwise with the flat side on the cutting board and cut into thin slices.
Peel the garlic (2 clove) and cut into thin slices.
Cut the shallot (½ oz) into smaller chunks.
Cut the ginger (1 oz) into slices, then into triangles.
Use a knife to scrape off the hairs of the fuzzy melon (1 oz). This will leave some of the skin intact. You can also use a vegetable peeler if you're not comfortable with the knife.
Cut and discard the ends, then rinse the melon. Cut the melon in half lengthwise, then halve each piece again. Slice the long pieces into 1/4-inch pieces at an angle.
After the vermicelli has softened, use kitchen shears to snip the noodles into shorter strands. Remove the vermicelli and set them in a strainer to drain out the excess water.
Heat a wok on high.
Once the center of the wok turns pale and begins to smoke, add the oil. Lower the heat to medium and add the garlic, ginger and shallots. Fry the aromatics until fragrant, about 15 to 20 seconds.
Add the shrimp and cook on high heat until the bottom turns red, about 25 seconds. Flip and cook the other side for 25 seconds.
Add carrots and stir fry together for 20 seconds. Reduce the heat then transfer everything to a plate and set aside.
Add fuzzy melon to the wok and stir fry on high heat for 30 seconds.
Pour in the can of chicken broth (1 can) and stir to pick up any flavors left over from stir frying.
Carefully transfer the contents of the wok to a large clay pot.
Add the water (1 cup) and cover with a lid. Bring the soup to a boil on high heat.
Once the soup is boiling, uncover the clay pot and reduce the temperature to low heat. Add the salt (1 teaspoon), sugar (1 teaspoon), oyster sauce (1 tablespoon) and light soy sauce (1 tablespoon). Taste and adjust according to your preference.
Increase the heat to high and add the shrimp and seafood mushrooms. Press the ingredients down gently to ensure they’re mostly submerged, then cover the clay pot and bring it back to a boil.
If there’s too much soup, ladle some into a separate bowl so it doesn't overflow. Add the vermicelli to the clay pot and use chopsticks to shift the ingredients around so the noodles are on the bottom and the shrimp are on the top.
Add the white pepper (¼ teaspoon) and sesame oil to the pot. Turn off the heat and stir to distribute the flavors.
Serve clay pot covered on a plate with wet paper towel to prevent it from slipping.
Top 3 Mistakes
- Burning the garlic early:
Watch the aromatics closely once they hit the hot oil. Follow the recipe’s heat and timing, moving on when they become fragrant rather than letting them turn dark and bitter.
- Keeping the clay pot boiling:
Once the liquid boils, lower the heat for the simmer and seasoning stage. Keep control of the bubbling rather than leaving the pot over the initial high heat throughout cooking.
- Leaving noodles waterlogged:
Drain the noodles thoroughly after their water step. Carrying extra liquid into the wok changes the sauce and makes it harder to get the finished texture the recipe describes.
Frequently Asked Questions
Why do you leave the shells on the shrimp during cooking?
The shells of the shrimp contain a lot of flavor! My dad likes to leave them on because it makes the dish even more fragrant and aromatic. Head-on shrimp would be an even better option, if available.
Can I use another type of melon or squash?
Yes, mature winter melon also works in this recipe. Cabbage is another alternative vegetable since it holds up nicely to this type of cooking.
What does fuzzy melon taste like?
Fuzzy melon has a mildly sweet flavor that pairs nicely with seafood, like shrimp. The fleshy interior is great at absorbing flavor, which is why it's great in saucy dishes or soups.
Pairs well with
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Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.