I love luffas and no, I don’t mean those exfoliating sponges you use in shower. The Luffa vegetable is one of my favourite vegetables. When cooked right, it adds a splash of flavour and texture to your dish that can take your meal to the next level. This prawn and luffa dish is a meal my mother would serve to me when I was young, which also makes it one of my comfort foods due to the nostalgia that comes with it. She would also cook beehoon soup with pork and luffa which I will share with you some other time.
Ingredients
- One luffa ( about 400g after peel and sliced thinly , roughly about half a cm. )
- 1 tbs minced shallots
- 1 tbs minced garlic
- 6 prawn (deshelled and deveined)
- 1 egg ( very lightly beaten where there are visible egg whites )
Sauce
- 2/3 cup water
- 1 tbs oyster sauce
- 1 tsp potato starch
- 1/2 tsp mushroom powder
Mix all the sauce together in a bowl and set aside.
Method
- In a heated wok at medium high heat, drizzle about 2 tbs oil, stir fry the garlic and shallots until fragrant
- Add in the prawn. Stir fry until the prawn is about 80 percent cooked. Set aside the prawn leaving the garlic and shallots in the wok.
- Add in the luffa and stir fry for about a minute or a minute and a half or until you see that all the sliced luffa is somewhat soften.
- Pour in the sauce and stir, turn the heat to medium low. Allow the luffa to soften further. Add in the prawn, drizzle the egg and let the egg sit in the sauce for about 10 seconds. Give a light stir and wait for the sauce to boil. Turn off the heat.
- Serve hot.
Geraldine's decadent and savoury adventure 