- 1/2 bittergourd
- 100g medium-sized prawns, shelled
- 1 red chilli, seeded and finely sliced
- 5 to 6 cilipadi, chopped
- 1 to 2 tbsp oil
- 2 eggs
- Dash of salt and pepper
- Cut bittergourd into half. Remove seeds and clean. Slice thinly at an angle and rub with 1 tsp salt. Leave aside for five to six minutes, then wash.
- Heat wok with oil and fry bittergourd for two to three minutes. Add prawns, chilli and cilipadi. Stir-fry for one to two minutes. Add salt and pepper. Crack in eggs, stir to break the yolks. When eggs are cooked, dish up and serve immediately.