1. Try to choose pumpkins that are straight and uniform in thickness; fresh shrimps are best if you can buy swimming ones, but chilled ones are also acceptable; the amount of garlic and green onions is determined according to taste preference.

2. Remove heads and shells from fresh shrimps, leaving the tail ends.

3. Make a cut on the back of the shrimp (from the shrimp head to 1/3 of the shrimp body, be careful not to cut off the abdomen), and remove the shrimp thread at the same time.

4. Pass the shrimp tail through the open back to make a shrimp ball shape.

5. Marinate the shrimp balls with cooking wine, pepper, and a little salt (about 15 minutes).

6. Peel the pu melon, cut into pieces about 3 cm thick, scoop out part of the pulp with a spoon.

7. Place the marinated shrimp balls on the pumpkin, place on a plate and steam over high heat for 5 minutes.

8. Cut the garlic into rice-sized pieces; cut the shallot into finely chopped green onions, leaving the white part alone.

9. Heat the pan with cold oil, add the garlic, stir-fry the garlic over medium-low heat until it turns yellow, then add the green onions and stir-fry until fragrant.

10. Mix the starch, light soy sauce, and cold water and add it to the pot. Cook until it becomes a slightly thick gravy. Add salt to taste. Turn off the heat and add the remaining chopped green onions.

11. Pour the gravy over the steamed shrimp balls and pumpkin and serve.