Hairy melon (known also as fuzzy melon or fuzzy squash) is a special vegetable from Asia.  We also call it marrow green in Singapore.  It should be available at most Asian supermarkets or specialty product stores.

It’s exterior looks like a large kiwi, with the fine hairs, but the interior comes as a cross between winter melons and zucchini.  To me, at least.  LOL.


It must be peeled before cooking and has a mild taste.  We usually cook it as a stir-fry dish or soup.  This recipe below is quite simple to follow and is a good variation to the usual broccoli, bok choy and cabbage stir-fry.

Ingredients (Serves 3 adults):

  • Half a medium-sized hairy melon (or a small one)
  • Half a small carrot
  • 6-8 medium prawns, deshelled and deveined
  • 1 teaspoon garlic, finely chopped
  • 2 tablespoons cooking oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • Dash of ground pepper
  • 1 egg, beaten


Step 1:  Slice prawns into halves sideways.  Peel hairy melon and carrot.  Cut into strips about 2-inch long and set aside.  There are seeds inside which can be eaten, but if you do not like it, you can remove the seeds when cutting.

Step 2:  Heat up a wok or pan with cooking oil.  Add in the chopped garlic.

Step 3:  When garlic starts to brown, add in carrot strips (because carrots take longer to cook).  Stir fry for 1 minute.  Add in the prawns and hairy melon strips.  Stir-fry till carrot and hairy melon strips are soft.

Step 4:  Add sugar and salt for seasoning.  Stir-fry for another 1 minute.

Step 5:  Pour the beaten egg evenly on the vegetables and stir-fry to blend well.  Add a dash of ground pepper.  Stir-fry a few more times.  It’s ready to serve!

Because hairy melon is mild flavoured, it takes on the sweetness of the prawns and aroma of the egg very well.  I think children will enjoy it too.

As usual, I will keep a portion in my thermos food jar right after cooking to keep it warm as long as possible.  Hmm.  Does it look appetizing to you?

When I cook the soup version (which is quite similar) on another day, I will also post the recipe here to share.  Do stay around!

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