Big prawn 3pcs
Garlic 2 cloves
Cooking oil 2 tblsp
Sesame oil 1tsp
White pepper to taste
Pink salt to taste
Remove shells and veins from the prawns, cut into small pieces.
Peel and cut luffa into pieces.
Peel and slice carrot.
Crack eggs into bowl, season with sesame oil, white pepper and pink salt to taste, whisk until combined.
Prepare starch water by mixing corn flour with water in 1:1 ratio.
Heat up cooking oil in wok, saute minced garlic until the fragrance is released.
Add carrot slices, saute for a while before adding prawns and salt to taste.
Stir-fry until prawns turn opaque in outer layer, add luffa pieces.
Stir-fry until luffa begin to soften, add water.
Bring to boil, taste the sauce to check on saltiness. Add more salt if needed.
Lower heat, add starch water in 3 batches to achieve the intended consistency.
Drizzle egg mixture in circular motion in 3 batches.
Once the egg begin to form, give it a few stir and the dish is ready.
To view video on the cooking hack of cooking stir-fry luffa with eggs, click HERE.