Winter melon and shrimp meat thick soup 

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炎炎夏日最啱食
蝦肉冬茸羹
Winter melon and shrimp meat thick soup
This dish, which is simple and yummy. It is especially suitble to cook in the hottest weather. It is easy to prepare at home. 😋😋
⬇️⬇️English recipe follows⬇️⬇️
炎炎夏日最啱食
蝦肉冬茸羹
材料：
冬瓜1斤半
蝦12隻
金華火腿適量
雞蛋2隻
芫荽1棵
薑1小舊
處理：
1. 蝦仁，去殼，放碗內，除去蝦腸。
2. 蝦殼，加入粗鹽半茶匙，乸1分鐘，清水沖洗乾淨，擎乾水。
3. 蝦仁，清水沖洗乾淨，擎乾水。
4. 金華火腿，除去包裝袋，切出約1吋，餘下的火腿，包好，放冰格內儲存。
5. 金華火腿，清水沖洗乾淨，廚紙索乾，切細粒，放碗內。
6. 冬瓜，去籽，清水沖洗乾淨，放砧板上，用菜刀去皮。冬瓜皮，放碗內。冬瓜肉，切細舊，放攪拌機內，攪碎成糊狀。
7. 雞蛋，打在碗內，分開蛋白及蛋黃。
8. 芫荽，清水洗乾淨，切段。
9. 薑，清水洗乾淨，拍鬆。
10. 蝦仁，刴碎粒，放碗內，加入調味料：
a. 生粉適量
b. 胡椒粉適量
c. 雞粉適量
撈勻。
烹調：
1. 大火在鑊內燒熱油1茶匙。
2. 蛋黃，打勻，放鑊內，煎熟，放碗內。
3. 爆香蝦殼，加入薑及芫荽頭，爆香。
4. 加入清水600毫升，同時加入雞蛋黃及冬瓜皮，冚蓋，大火滾起。
5. 夾起雞蛋黃，放碗內，隔去蝦殼及冬瓜皮，湯放碗內。
6. 洗乾淨鑊。
7. 湯，倒回鑊內，小心加入冬瓜肉，大火滾起。
8. 加入蝦肉，大火滾起。
9. 加入金華火腿，大火滾起。
10. 轉慢火，打勻蛋白，加入湯內，大火滾起。
11. 加入適量生粉芡。
12. 灑上少許芫荽碎，大火滾起。
13. 羹，倒入大碗內。
14. 灑上芫荽碎。
15. 完成，可享用。
Winter melon and shrimp meat thick soup
Ingredients:
Winter melon 1.5 catty
Shrimps 12 Nos.
Jinhua ham appropriate amount
Eggs 2 Nos.
Coriander 1 No.
Ginger (small) 1 No.
Preparation:
1. The shrimps, remove shells. Put in a bowl. Remove intestines.
2. Shrimps shells, add in 0.5 tsp of cooking salt, season for a minute. Rinse thoroughly. Drain.
3. Shrimps, rinse thoroughly. Drain.
4. The ham, remove plastics. Cut out about 1". Wrap the remaining portion properly and store in freezer.
5. The ham, rinse with tap water. Dry with kitchen towel. Dice in small cubes. Put in a bowl.
6. The melon, remove seeds. Rinse with tap water. Put it on chopping board to cut off the skin. The skin, put in a bowl. The flesh, cut in small pieces. Put in a blender to blend.
7. Eggs break in a bowl. Separate the egg yolks and white.
8. Coriander, rinse with tap water. Cut in lengths.
9. Ginger, rinse with tap water. Beat well.
10. The shrimps, dice in small cubes. Put in a bowl. Add seasoning:
a. Tapioca starch appropriate amount
b. Pepper appropriate amount
c. Chicken powder appropriate amount
Mix well.
Steps:
1. Heat up 1 tsp of oil at high flame in wok.
2. The egg yolk, beat well. Put in the wok and fry well. Put in a bowl.
3. Fry the shrimp shells well. Add in ginger and coriander root, fry well.
4. Add in 600ml of water. Add in egg yolk and winter melon skin at the same time. Cover up the wok. Heat up at high flame.
5. Pick up the egg yolk, which is to be put in a bowl. Filter the soup and is to be put in a bowl.
6. Rinse the wok.
7. The soup, is to be poured into the wok again. Add in winter melon flesh carefully. Heat up at high flame.
8. Add in shrimp meat and heat up at high flame.
9. Add in jinhua ham. Heat up at high flame.
10. Turn to low flame, beat well the egg white, add into the soup. Heat up at high flame.
11. Add in appropriate amount of tapioca sauce.
12. Put little coriander cubes on top. Heat up at high flame.
13. The thick soup, is to be poured into a big bowl.
14. Put coriander cubes on top.
15. Complete. Serve.