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Bitter Melon with Conpoy
|Bitter Melon with Conpoy|
4 conpoy (dried scallops), soaked overnight
2 bitter melons peeled, pith and seeds removed from one end, leaving the fruit whole before slicing
1 cup chicken stock
2 teaspoons oyster sauce
1 teaspoon dark soy sauce
2 Tablespoons cornstarch
1. Shred the conpoy into their natural strips and stuff these into the bitter melons.
2. Put them into a bowl with the chicken stock and steam for half an hour, then remove the bowl and put the liquid into a small pot and allow to cool to close to room temperature.
3. Slice the stuffed bitter melon and plate in a circle on a small platter.
4. Add cornstarch to the liquid in the pot and bring to the boil and stir until it thickens, then pour over the bitter melons, and serve.