Stir-Fried Shrimp with Young Pumpkin (嫩南瓜炒虾球): Sweet Pumpkin, Savory Shrimp
Stir-fried shrimp with young pumpkin pairs sweet, barely-set summer squash with springy, garlicky shrimp in a glossy, light sauce. The result is a fast, colorful dish that eats like a vegetable-forward main but satisfies like a seafood dinner.
Equipment
- Wok
- Cutting Board
- Chef's knife
- Slotted Spoon
- Small Bowl
Ingredients
For the Shrimp Marinade
- 500 g shrimp about 20 large shrimp, head-on or peeled, tails left on
- 1 tsp Shaoxing wine or dry sherry
- 2 g white pepper freshly ground
- 1 pinch salt fine salt
For the Stir-Fry
- 1 whole young pumpkin about 500 g, seeds removed, cut into 1-inch chunks
- 1 whole green bell pepper seeded, cut into 1-inch pieces
- 1 whole red bell pepper seeded, cut into 1-inch pieces
- 3 stalks scallion white parts for aromatics, green parts for garnish
- 4 cloves garlic sliced
- 1 tbsp cooking oil plus more for searing the shrimp
- 1 tsp oyster sauce about half a spoon
- 1 tsp light soy sauce for color and salt
- 1 pinch salt to taste at the end
Instructions
- A farm-grown young pumpkin, small and tender, with pale green skin and soft seeds that scoop out easily.
- Scoop out the seeds and cut the young pumpkin into small, even chunks so it cooks through quickly.
- Seed and stem the green and red peppers, then cut them into small chunks the same size as the pumpkin.
- Twist off the heads of the red-claw, blue-tail, and tiger shrimp with a slow pull so the head and the digestive tract come away together.
- Peel the shrimp shells but leave the tails on for a neat, springy bite.
- Butterfly the backs and keep the yellow tomalley, which is edible and turns red when cooked; then toss the shrimp with white pepper, Shaoxing wine, and salt for a base flavor.
- Heat oil in the wok, slide in the shrimp tails, and stir-fry just until they lose their raw look, then drain and set aside.
- In a clean wok with a little oil, fry the scallion, ginger, and garlic until fragrant.
- Add the young pumpkin and stir-fry over high heat.
- Add about half a spoon of oyster sauce and toss to build a savory base.
- Add a small spoon of light soy sauce and toss until the pumpkin takes on color.
- Stir-fry the pumpkin until just tender, then return the seared shrimp and the peppers, season with salt, and toss everything evenly.
- The finished dish is sweeter and more tender than meat, with glossy pumpkin and plump shrimp.
- A low-fat, vegetable-forward plate that still feels like a treat.
Notes
Tips: Keep the wok screaming hot and add the shrimp back only in the final thirty seconds so they stay plump. Salt the pumpkin lightly at the end, not the start, or it will weep and turn the sauce watery.
Food Safety: Shrimp should reach 145°F (63°C) internally and turn opaque; refrigerate leftovers within 2 hours and eat within 3 days, reheating to 165°F (74°C).
Allergen Notice: Shellfish (shrimp), soy (soy sauce), and possibly gluten if your soy sauce is not gluten-free; some oyster sauce contains shellfish and wheat.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.