As you know I bought some wintermelon without having a clue what to do with it. Wintermelon is also known in some countries as Ash Gourd or White Gourd. When it is young it is sweet but not when it is fully grown.
After some research I based this soup on a Chinese style one while not using exactly the technique or ingredients the Chinese would.
The results were surprisingly good – I'll be cooking with wintermelon again.
Some homemade ham and pork broth
A large slice of wintermelon (rind cut off and seeds removed)
Some frozen shrimp
Oil (I used a mix of mustard, chilli and garlic)
Peel and finely dice your celery stick.
Grate a knob of ginger
Grate a knob of turmeric
Chop your zucchini up into medium sized pieces
Chop your wintermelon up into bite sized chunks
Finely slice some ginger into little sticks or batons
Thaw your prawns and stock
Fry your celery gently in the oil together with the grated ginger and turmeric. Add a touch of salt. When the celery looks a bit soft, add your stock to it (with some extra water if you need a bit more liquid). Bring to the boil.
Add the zucchini and wintermelon and simmer for about 20 minutes until the melon is fairly translucent.
Then add your ginger batons and finally your shrimp – in my case they had been pre-cooked so just needed heating through. I tasted the soup and found that it needed more salt.
For the pic, I garnished the soup with a sprig of basil.