Dried scallops and shrimp paste in hairy gourd ring

1. Rinse and soak dried scallops. Steam the soaked dried scallops in a 100℃ steam oven for 30 minutes. Remove from steam oven, strain the stock and reserve for sauce. Pinch the soaked dried scallops in thin stripes. Set aside.

2. Put the shrimps in a small mixing bowl, add in some cornstarch and mix well. Then slightly wash and drain the shrimps. Mince the shrimps with Bosch food processor, then add in the seasonings for the shrimp paste. Continue to blend until sticky and pasty. Remove the shrimp paste from food processor. Set aside.

3. Peel and cut the hairy gourds into about 1-inch round. Scrape off the seeds and pulp from the centre. Lightly dust the inside of the fuzzy melon holes with cornstarch. Set aside.

4. Stuff each hairy gourd ring with the shrimp paste, and sprinkle with some goji. Steam in a 100℃ steam oven for 18 minutes until cooked.

5. Bring the dried scallop water together with the dried scallop stripes to boil, add oyster sauce, sea salt, white pepper and cornstarch water. Cook until thickened. Pour over the stuffed hairy gourd rings and serve.

Bosch Steam Oven imitates the traditional way of steam cooking. The steaming temperature is controlled precisely to ensure your food is cooked to perfection.