Shrimp and Winter Melon Ankake

Shrimp and Winter Melon Ankake

In a mildly sweet sauce.

Cooking time
30 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

250 g (8.8 oz)

100 g (3.5 oz)

60 g (2.1 oz)

(A)Soup Broth

400 ml (13.5 fl. oz.)


1 & 1/2 Tbsp


  1. Remove the innards from the winter melon, cut into 3-4 cm (1.5 in) pieces and peel the skin. Boil for approximately 10 minutes and drain.
  2. Place (1), (A) and (B) in a pot and cover. Boil and leave to simmer for 15 minutes, or until soft. Remove the winter melon and set aside onto a plate.
  3. Rinse and clean the shrimp in salted water. Devein and shell and chop into small pieces.
  4. Boil the edamame and remove from the pod.
  5. Add (3) and (4) to (2) and simmer for 4-5 minutes. Add in a mixture of liquid potato starch (1 tsp each of water and potato starch) and stir to thicken the sauce. Add in the ginger juice and mix well.
  6. Pour (5) on (2).

Cooking Basics

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.

Shrimp - peeling

When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.


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