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- 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.