As temperatures rise, a chef from Hai'an has created two refreshing summer dishes that combine bright flavors, thoughtful techniques, and seasonal ingredients to offer both comfort and sophistication.

Crispy shrimp balls with melon and dragon fruit

Crispy shrimp balls with melon and dragon fruit. [Photo/WeChat account: hafbwx]

This light yet flavorful dish begins with a clever batter: equal parts seasoned flour and cornstarch are mixed with equal portions of water and oil until the texture resembles yogurt. Marinated shrimps are quickly coated in this delicate mixture and deep-fried in oil heated to about 50 percent of the full temperature.

After draining excess oil, the shrimps are tossed in a tangy, sweet, and savory sauce. Finally, they are served atop neatly cut slices of Hami melon and dragon fruit. One bite reveals an explosion of textures and tastes — crisp shrimp, juicy fruit, and a sauce that lingers delightfully on the palate without overwhelming the senses.

Bitter melon soup with spareribs and abalone

Bitter melon soup with spareribs and abalone. [Photo/WeChat account: hafbwx]

To prepare this elegant soup, only the thickest parts of bitter melon are used. The inner pith is carefully removed to highlight the gourd's natural bittersweet notes. Sliced thinly and blanched, the bitter melon is softened just enough to mellow its flavor. Meanwhile, spareribs are parboiled to bring out their clean, rich color, and abalone is prepared until plump and glossy.

The key to the soup's crystal-clear appearance lies in meticulous preparation. The ribs, melon slices, and dried scallops are layered into a double-boiler, followed by just the right amount of chicken broth. After about 50 minutes of steaming, the abalone is added and steamed for another five to six minutes. The result is a translucent, nourishing broth where the depth of the ribs, the sweetness of abalone, and the cool bitterness of melon come together in perfect harmony.