百花争艳 / Stuffed Melon with Shrimp Paste

材料：

丝瓜 - 1条 （去皮，切成小段，把中心挖空，撒少许生粉备用）
大虾 - 6-8只（拍成虾胶备用）
红辣椒 - 1条 （切丁装饰用）

调味：

鸡汤 - 1/2杯
芡粉水 - 适量
蛋白 - 少许
米醋 - 几滴
麻油 - 少许

做法：

把虾胶酿入丝瓜内。点上红辣椒丁，隔水蒸5-7分钟或虾胶刚熟即可。
把鸡汤煮滚，加入米醋，勾芡后加入蛋白，淋上麻油；把芡汁淋在丝瓜上即可。

小明小贴士：

记得把大虾的水份用纸巾吸干，才拍成泥，加少许生粉，少许蛋白，然后顺一个方向搅拌至起胶。

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Ingredients:

Luffa - 1 pc (remove skins; cut into length; dig out the seeds, sprinkle some potato starch)
Prawns - 6-8 pcs (minced to become prawn paste)
Red Chilli - 1 pc (cut into bits for decoration)

Seasonings:

Chicken Stock - 1/2 cup
Potato Starch powder - for thickening the sauce
Egg White - a little
Rice Vinegar - a dash
Sesame oil - a dash

Method:

Stuff the prawn paste into the luffa, put a piece of red chilli on top for decoration; steam for 5-7mins or until the prawn paste is just cooked.
Boil the chicken stock, add in rice vinegar and egg white; thicken the sauce with potato starch and add a dash of sesame oil before pouring the sauce over the steamed luffa. Serve hot.

Small Ming's Tips:

Be sure to soak up the water on the prawn with kitchen towel before pressing it into paste. Add a little egg white and potato starch, mixed in 1 direction until the paste is formed.