Ingredient and Portion
Honeydew Melon and Cantaloupe with Whelk Soup 鴛鴦蜜瓜螺頭湯
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240g Honeydew melon
240g Cantaloupe
320g Fresh or frozen whelk(without shell)
240g Shank of pork
10g Sweet and bitter apricot kernels
4 slices Ginger
16 cups Water
Salt to taste
240g Cantaloupe
320g Fresh or frozen whelk(without shell)
240g Shank of pork
10g Sweet and bitter apricot kernels
4 slices Ginger
16 cups Water
Salt to taste
Method
1. Peel the melons, remove seeds and cut into chunks.
2. Rinse apricot kernels and drain.
3. Thaw frozen whelk if used, then scrub and rinse the whelk clean. Rinse and cut shank of pork into chunks.
4. Bring 1/2 wok of water to the boil, blanch shank of pork and whelk separately, rinse well.
5. In a pot, bring 16 cups of water to the boil, add ginger and apricot kernels, transfer lean pork and whelk to the pot, bring water back to the boil, cover and lower the heat to medium, cook for 2 hours.
6. Add melon chunks to the soup and continue cooking for 20 minutes.
7. When soup is well-flavoured, season with enough salt and serve.
2. Rinse apricot kernels and drain.
3. Thaw frozen whelk if used, then scrub and rinse the whelk clean. Rinse and cut shank of pork into chunks.
4. Bring 1/2 wok of water to the boil, blanch shank of pork and whelk separately, rinse well.
5. In a pot, bring 16 cups of water to the boil, add ginger and apricot kernels, transfer lean pork and whelk to the pot, bring water back to the boil, cover and lower the heat to medium, cook for 2 hours.
6. Add melon chunks to the soup and continue cooking for 20 minutes.
7. When soup is well-flavoured, season with enough salt and serve.
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