Fuzzy Melon & Clams
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Fuzzy Melon & Clams Recipe
Fuzzy melon is often also labelled as hairy gourd or marrow green at the markets. You can substitute this melon with any local seasonal melon in your area.
- 300g fresh local clams (such as “lala”, manilla or asari)
- 1 level tbsp fine sea salt for cleaning the clams
- half fuzzy melon (aka marrow green/hairy gourd/节瓜/毛瓜) peeled and cut to small chunks
- 1 tbsp cooking oil
- half finger-length red chilli deseeded and sliced thinly
- 5 thin slices ginger julienned (short thin strips) & divided
- 250ml water
- 1 tbsp rice wine (or sake)
- salt to taste; only if needed
- 1 tbsp chopped spring onion
- Clean and de-grit the clams. Scrub the clams with a hard-bristle brush. Put clams in a bowl of water with 1 tbsp sea salt. Let the clams soak in the salted water for 1-2 hours, allowing the sand and grit to be purged out. Discard the water and rinse the clams. Set aside.
- Prepare melon. Using a vegetable peeler, peel and discard the outer skin. Cut melon flesh to uniform small chunks.
- Stir-fry aromatics and marrow green. Heat oil in wok. Add chilli and half the ginger. Stir fry until aromatic. Add prepared melon chunks. Stir-fry until they just turn translucent. Cover with lid and simmer for 2 minutes for the melon cubes to soften.
- Cook clams. Add clams and cook for 2-4 minutes, until they are all opened. Add rice wine and simmer for another 15 seconds. Discard any clams still closed after cooking. Season the soup with salt (if needed).
- To serve, garnish with remaining ginger and chopped spring onions.