Ingredients
1 Luffa, skin removed and chop into 1 cm thick pieces
10 Prawns, de-shelled
1 Egg, beated
1 Tsp Light Soy
1 Tsp Sesamee Oil
50ml Chicken Stock or water
4 cloves Garlic, minced
Cooking Oil
Method
1. Mix prawns in light soy and sesamee oil and set aside
2. Heat up a wok to medium heat and stri fry garlic with oil till fragrant
3. Add in Luffa, and liquid of choice
4. Braise the luffa till it starts to soften and add in the prawns with the marinade
5. Once prawns turn pink, stir in the egg to create egg flower
6. Enjoy!
