Shark Fin Squash and Recipes
> Shark fin squash
This shark fin squash soup is a vegetarian soup.
Shark fin squash (scientific name: Cucurbita ficifolia) has many different names. It is a relative of the winter melon known as the shark fin squash or melon. Why is it called the shark fin squash? How is it related to the shark?
You see, when it is cooked, the flesh flakes into thin shreds that look like shark fin. This is similar to the spaghetti squash where the shreds resemble spaghetti. The Chinese like to use these shreds to make soup that is similar to shark fin's soup.
The shark fin squash contains loads of vitamins and minerals as well as dietary fiber. It is low in calories and has a detoxifying effect. It is said to have high D-Chiro-Inositol content and therefore good for diabetes.
I have heard that it is quite easy to grow in a garden.
1. Vegetarian Shark Fin Squash Soup
You can make this soup more flavourful by using a vegetable stock.
- 500g shark fin squash
- 50g bamboo shoot
- 30g celery
- 8 Chinese mushrooms
- 1 egg, beaten
- 1 litre water
- 1 tbsp cornstarch solution
- Salt and sugar
- Sesame seed oil
- Wash and cut the shark fin squash cross-wise. Remove seeds and pulp
- Steam till cooked. Approximately 30-45 minutes. Alternatively, bake in a pre-heated oven at 350F for about 30 minutes.
- Using a fork, remove the flesh. It should flake into thin strands and look like shark fins or noodles Wash and julienne the chinese mushrooms, bamboo shoot and celery
- Place the chinese mushrooms, bamboo shoots and celery into the water in a soup pot
- Bring to a boil and simmer for 30 minutes When the vegetables are cooked, add the shark fin squash
- Cook everything for a further 15-20 minutes
- Add the seasoning to taste
- Thicken the soup
- Stir in the egg
You can also try this shark fin squash soup with crab meat at Lily Ng's blog.
Happy Souping, Phoebe