Mel’s Favourite Angled Loofah Egg Flip
Ingredients:
2 angled loofah
6 medium-sized prawns (shelled)
2 eggs (beaten)
1 tbsp minced garlic
2 slices young ginger
30 gm flaked crabmeat (optional)
3 mushrooms (soaked, sliced)
2 tbsp cooking oil
Seasoning:
1/4 tsp salt
1 tbsp oyster sauce
Method:
1. Wash angled loofah before paring the skin. Cut into slices and then into 5mm strips.
2. Heat a wok with 2 tbsp cooking oil. Saute minced garlic and sliced ginger till fragrant. Add in mushroom slices and stir-fry for a while before adding prawns and loofah. Cook till loofah becomes soft then add in salt and oyster sauce.
3. Add in crabmeat flakes and drizzle in beaten eggs. Turn off heat and let egg set well. Dish up and serve.
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Hi Rose,
How do U pick a good Loofah - one that is soft to your feel or a hard one or it is based on color - darker green or lighter green. I have never purchased a loofah before. Ur this dish looks interesting. Like to give it a try. Is this the same as hairy marrow?
B rgds
shirley
Comment by Shirley Ong | October 13, 2007
Hi Shirley,
I normally choose Angled Loofahs or Ketola which has a darker green skin as shown in picture. The skin of a matured loofah looks very dull and it probably will have a lot of seeds inside. Hairy marrow has a smooth, green skin with fine hairs on it. I normally fry it with tang hoon, dried prawns and tau kee.
All the best!
Rose
Comment by rose | October 16, 2007
Hi Rose
My Name Raymond
All your full recipe is very intresting
Do you have more recipe for steam cake, instead bake.
tks in advance
Rgds/Ray
Comment by Raymond | June 18, 2008