Cover the dried scallop with water and steam for 30 minutes. Reserve the water for later use.
Peel and cut the hairy gourd into 8 thick slices. Remove the seeds in the centre.
Bring a pot of water to boil, blanch the hairy gourd for 5 minutes. Drained and set aside.
Stuff the hairy gourd with dried scallop. Steam for 20 minutes over medium high heat.
In a pot, boil the scallop water and mix in the oyster sauce. Add the slurry and cook until the sauce is thickened.
Drizzle the sauce on top of the steamed hairy gourd. Ready to serve!
Slice the hairy gourd into the size that is slightly thicker than the dried scallop.