- Slice the melon into 4cm pieces. Scoop out the inside of each piece so that it resembles on ‘O’.
- Combine filling ingredients well.
- Place the melons in a hot non-stick pan, and brown on both sides.
- Place 1-2 tbsp filling onto each piece of melon.
- Add the oyster sauce and stock and cover; cook for a further 10 mins on low heat.
- Thicken with corn flour paste.
- Place melons on a serving dish and spoon the sauce over them.
- Garnish with watercress leaves.