Winter Melon and Dried Shrimp Soup Puree | IDDSI Level 4 Recipe

IDDSI Level 4 (Pureed) | 25 minutes | Easy

Ingredients (2 servings)

• 300g winter melon, peeled and deseeded
• 15g dried shrimp (蝦米), soaked for 30 minutes in advance
• 2 slices fresh ginger
• 300ml water or chicken stock
• Salt, to taste
• A few drops of sesame oil

Method

1. Soak dried shrimp in warm water for 30 minutes until softened; drain and reserve the soaking water for extra flavour
2. Place winter melon pieces, ginger, soaked dried shrimp, and water (or stock) in a saucepan
3. Bring to a boil over high heat, then reduce to medium-low; simmer for 15 minutes until winter melon is completely translucent and soft
4. Remove and discard ginger slices
5. Transfer all ingredients including the cooking liquid to a blender
6. Blend on high speed for 2-3 minutes until completely smooth
7. Sieve — this step is mandatory; pass the puree through a fine sieve to ensure all dried shrimp is fully incorporated, with no hard particles or shrimp shell fragments remaining
8. Season with a little salt if needed; add sesame oil
9. Stir to combine and serve warm

Texture Test

Fork pressure test: Passes Level 4 — completely smooth and uniform; presses completely flat under the back of a fork with no particles or fibres.

Flow test: Puree flows slowly but does not spread rapidly — consistent with Level 4 Pureed specifications.

Safety Notes

⚠️ Sieving is non-negotiable — even after thorough blending, dried shrimp can leave tiny hard particles or shell fragments. These are a choking and aspiration hazard for people with dysphagia. Do not skip the sieving step.

⚠️ Sodium content — dried shrimp are high in sodium. For elderly with kidney disease or hypertension, halve the quantity or substitute with dried scallop (conpoy) shavings, which provide a similar umami depth with more control over quantity.

⚠️ Allergy warning — dried shrimp is a common allergen. If the person has a history of shellfish allergy, omit entirely or substitute with another umami ingredient such as dried scallop (conpoy).

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Winter melon (冬瓜): East Asian grocers; Wing Yip, H Mart, T&T, and Sheng Siong carry fresh or pre-cut portions.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Variations

• Add minced pork: Blend in 50g of pre-steamed minced pork to increase the protein content
• Add water chestnut flour: Stir in a small amount of pre-dissolved water chestnut flour (馬蹄粉) at the end for an even smoother texture

Nutrition

Approximately 80 kcal per serving, 8g protein. Winter melon has a very high water content, helping to maintain hydration in elderly individuals who are prone to dehydration. Dried shrimp provides concentrated umami, protein, calcium and zinc — a small amount goes a long way in flavouring the dish, making pureed food more appealing. Winter melon and dried shrimp soup is a staple of Hong Kong home cooking, especially in summer, and its familiar flavour may help stimulate appetite in elderly residents.