Recipe Ingredient
- 400g lean pork, minced
- 100g prawn paste
- 250g fish paste
- Seasoning
- 1 1/8 tsp salt
- 1 tsp light soy sauce
- 1½ tsp sugar or to taste
- 2½ tbsp cornflour
- 1 egg, lightly beaten
Instructions
- 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.
