Ingredients
500g colocynth
100g fresh shrimp
200g pork shoulder
5g wood ear fungus (cat’s ear)
10g dried shallot, peeled and minced
To taste: fish sauce, seasoning, pepper.

Preparation
Wash and cut the colocynth in half crosswise; remove seeds and pith; parboil and transfer to a basket. Soak the fungus and mushroom in water until soft; wash and finely chop.

Wash and mince pork; wash and shell shrimp, then mince; mix pork and shrimp with fungus, mushroom, shallot, seasoning, fish sauce, and ground pepper; stuff the mixture into the colocynth and cut into 5cm sections, then steam. Serve hot.