Egg tofu & prawn with luffa egg gravy

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

Preparation

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

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