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Egg Tofu & Prawn with Luffa Egg Gravy


By Irene's Favourite Recipes (Visit website)





Ingredients:-

1/4 cup chicken stock
250g prawns, shelled and de-veined
2 tube of egg tofu, sliced into 2 cm pieces
1 luffa, halved and sliced thinly
1 egg, beaten

Olive oil / Corn oil

A dash of pepper
Corn flour

Method:-

1) Mix corn flour and pepper. Coat tofu with flour mixture.
2) Pan or deep fry tofu until all sides are golden brown. Set aside.
3) Heat up some oil, give the prawns a quick stir and remove.
4) Add luffa and chicken stock, simmer for 10 mins. Add in the prawns then the egg and cook for further 5 mins (it should look like soft omelette in gravy).
5) Arrange tofu plate and then pour luffa and egg mixture over. Serve immediately.


[adapted recipe from Food & Travel Magazine November 2007 issue]


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