Instructions: Stir the 1/4 cup chicken stock, ground pork, minced shrimp, salt and pepper together in a small bowl until well blended. Let stand for 10 minutes.

For the Melon: Using a 1-inch round cutter, cut a hole in the center of each melon slice. Dust each hole with cornstarch to coat then fill with the stuffing, mounding it slightly. Place slices onto a heatproof glass pie dish.

Prepare a wok for steaming. Set the plate in the steamer basket and steam over high heat until the filling is cooked through, about 10 minutes.

Meanwhile, make the Sauce: Stir the 1/2 cup chicken stock, rice wine, oyster-flavored sauce and crushed chilies together in a small saucepan over medium heat. Bring to a simmer. Stir in the dissolved cornstarch solution and cook, stirring, until the sauce thickens slightly. Spoon the sauce over the stuffed melon slices and serve directly from the pie plate.

Garnish with tapico caviar (optional).

This recipe yields 4 servings.

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