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Shrimp Soup with Towel Gourd & Snow Fungus

Shrimp Soup with Towel Gourd & Snow Fungus


300g Towel gourd
10g Snow fungus
150g Shelled shrimps
60g Chinese BBQ Pork
1 Slice Ginger
1/2 Tbsp Oil
6 Cups stock or water


1/2 tsp Tapioca starch
Dash of sesame oil & white pepper


1/3 tsp Sugar
Dash of sesame oil & white pepper
Salt to taste
1/2 Tbsp Cornflour & 
1/2 Cup water to thicken the soup

Cooking Instructions:

Soak the fungi in water for 1 hour. Wash, clean and tear into small pieces.

Slice BBQ pork thinly (or ask to have it sliced when you buy it).

Peel the sharp edges of towel gourd; wash and cut into small cubes.
Wash the shrimps, wipe dry and marinate for 10 minutes with the tapioca starch, sesame oil and white pepper.

Put the towel gourd in boiling water until it's cooked; scoop out and drain.

Heat the oil in a wok, sauté the ginger, add th stock or water.
Add the fungus and boil for a while, then add towel gourd, BBQ pork, shrimps, salt, sugar, sesame oil and white pepper and astir well.

Mix together the remaining cornstarch and water, add to the soup to thicken to desired consistency; serve.