Luffa with egg recipe (絲瓜炒蛋)
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 luffa (skinned, the fluffy stuff within removed, then sliced thinly at an angle)
  • 4 prawns (washed, shelled (keep the tail) and deveined)
  • 1 egg (beaten)
  • 1-2 cloves garlic (minced)
  • Stock/ water
  • salt/ light soy sauce to taste
  • 1 teaspoon oil (for cooking prawns)
  • 1 teaspoon oil for main dish
Season egg with:
  • ½ teaspoon light soy sauce
  • a dash of sesame oil
  • a dash of ground white pepper
  1. Prepare the luffa and the rest of the ingredients as stated.
  2. Saute 1 teaspoon garlic in a wok with a teaspoon of oil.
  3. Add the prawns in and cook till they are 80% cooked. Remove prawns from wok.
  4. Add the other teaspoon of oil and stirfry the remaining garlic.
  5. Add in the luffa and fry for 30sec. Add stock/water and simmer till the luffa is cooked (just pick one slice up to try when you think the luffa maybe ready).
  6. Return the prawns to the wok and simmer till the prawns are completely cooked through.
  7. Swirl in the beaten egg slowly, bit by bit.
  8. Add salt/ light soy sauce to taste.
  9. Dish and serve.
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