Cut bitter gourd into rings and remove seeds. Cut brinjal into thick slanted pieces and make a slit or cut along the ladies´ fingers then dust the surface of the vegetables with a sprinkling of cornflour.
Combine fish paste, pork mince and prawn paste with the seasoning ingredients. Stuff the paste mixture into the vegetables and lightly coat with the beaten egg.
Heat up your prepared soup stock and blanch each stuffed vegetable in the hot soup stock. Cook until the vegetables are cooked through.