Winter Melon and Dried Shrimp Puree (IDDSI Level 4) | IDDSI Level 4 Care Food Recipe

IDDSI Level 4 | 40 minutes | Easy

Winter melon is one of the most common locally grown vegetables in Hong Kong, with an exceptionally high water content that makes it naturally suited for texture-modified care food. Dried shrimp (蝦米) deliver the deep Cantonese umami flavour that is deeply familiar to elderly patients, while also providing a meaningful source of protein and calcium. This puree requires no specialist equipment and is an ideal choice for home care settings.

Ingredients (2 servings)

• 400g winter melon (peeled, deseeded, cut into chunks)
• 20g dried shrimp (soaked in advance)
• 2 slices fresh ginger
• 500ml low-sodium chicken stock or water
• Salt to taste
• White pepper to taste
• 1 tsp cornstarch (only if consistency needs adjusting)

Where to Buy in Hong Kong

Winter melon is available year-round at PARKnSHOP, Wellcome, and all wet markets — pre-cut portions are convenient for small households. Dried shrimp are sold at wet market dried goods stalls and the dried goods aisles of major supermarkets; choose ones that are orange-red in colour with a fresh, clean aroma.

Method

1. Soak dried shrimp in cold water for 20 minutes until softened; reserve the soaking water
2. Peel and deseed the winter melon; cut into 3cm chunks
3. Pour the chicken stock and reserved shrimp soaking water into a pot; add the ginger slices and softened dried shrimp; bring to the boil on high heat
4. Add the winter melon chunks; reduce to a medium-low simmer and cook for 20 minutes until the winter melon is completely translucent and tender
5. Remove and discard the ginger slices; pour all ingredients and stock into a blender
6. Blend on high speed for 90 seconds until completely smooth
7. Pass through a fine mesh sieve to remove any fibres and shrimp shell fragments
8. Return to the pot; season with salt and white pepper
9. If the consistency is too thin, stir in a cornstarch slurry (1 tsp cornstarch dissolved in 2 tsp cold water) and simmer gently until thickened
10. Warm to a safe serving temperature (not exceeding 65°C)

Cultural Note

Dried shrimp with winter melon is a classic pairing in Cantonese home cooking — a combination that has appeared on Hong Kong family dinner tables for generations. Presenting this familiar flavour profile as a Level 4 puree preserves the taste memory that matters so much to elderly patients with dementia or post-stroke dysphagia, supporting both appetite and emotional wellbeing at mealtimes.

Texture Test

Fork pressure test: Passes Level 4 — the puree is uniformly smooth; when a fork is tilted over the puree it slides off slowly with no visible lumps, fibres, or shell fragments.

Spoon test: A spoonful flows slowly when the spoon is tilted; it does not run freely (which would indicate Level 3 or below).

Consistency adjustment: Too thin (runs freely off the spoon) → add cornstarch slurry and re-simmer; too thick (does not flow at all) → add a small amount of hot stock and re-blend, then re-sieve.

Notes

• Sieve thoroughly after blending — dried shrimp can leave fine shell particles that pose a choking hazard
• Remove ginger slices before blending to avoid affecting texture
• If using low-sodium stock, taste carefully before adding extra salt
• The soaking water from the dried shrimp is rich in natural glutamates — do not discard it

Nutrition

Approximately 100 kcal per serving, 10g protein. Dried shrimp are a natural calcium booster: 20g provides approximately 400mg calcium, supporting bone density in elderly patients at risk of osteoporosis. Winter melon is very low in calories, high in potassium and water content — useful for maintaining hydration and suitable for patients with hypertension.