Egg tofu & prawn with luffa egg gravy

Name: Egg tofu & prawn with luffa egg gravy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: En
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

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Main Dish

4 servings

Very Easy

25 min

This is a lovely compromise. Enjoy.

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

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Preparation

Preparation10 min

Cook time15 min

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).