Tag Archives: prawn

Luffa With Prawn

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.


  • One luffa ( peeled and sliced )
  • 1 tbs minced shallots
  • 1 tbs minced garlic
  • 6 prawn (deshelled and deveined)
  • 1 egg ( very lightly beaten where there are visible egg whites )


  • 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.


  • In a heated wok at medium high heat, 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. You will see that the luffa has 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.

Honey Soy Prawn with Walnut

Finger licking good prawn that is sweet and mildly salty that you can make at home. For prawn lovers out there, here is the recipe that you must try. =). This is my first time cooking it and it definitely won’t be my last.


  • 20 pcs medium size prawn ( rinsed, slit and deveined)
  • 1 well beaten large egg white
  • 50g cornstarch
  • 50g chopped roasted walnut
  • 3 cloves minced garlic


  • 5g cooking wine
  • 35g water
  • 5 g sesame oil
  • 25g soy sauce (kikkoman)
  • 75g honey


  • chopped spring onion


  • Mix all the sauce together in a bowl and set aside
  • Coat the prawn with egg white, followed by the cornstarch. Shake off excess starch. Do the same for the rest of the prawn and set aside
  • In a heated wok, drizzle enough oil to fry the prawn. Do not overcrowd the wok. Fry it in several batches at medium high heat. Ensure that the oil is very hot before frying. Use a wooden chopstick to test, when the oil surrounding the chopstick bubbles, it means it is ready. Put the fried prawn on a kitchen towel to drain excess oil. Set aside. Do not overcook your prawn, frying it between 20-25 seconds is enough. Do note to remove the floating bits of starch on the oil.
  • In a skillet or pan, drizzle about 2 tablespoon of oil. Stir fry the garlic until fragrant. Pour in all the sauce, and let it come to boil at medium high heat. You will see lots of big bubbles. Turn down the heat to medium low, and let it continue to boil for about a minute. Turn off the heat.
  • Toss in all the prawn and walnut. Ensuring each pieces are well coated with the sauce.
  • Serve on a dish and garnish it with spring onion. Serve hot.

Note If your walnut is not roasted yet, you may bake it in a preheated oven at 180 degree celsius, and bake it for about 8 minutes.