Calories: 18kcal
Equipment
- 1 Steamer
Ingredients
- 300 g Vietnamese luffa
- 200 g fresh prawns peeled, deveined, minced
- 1 tablespoon spring onion bulbs white parts, minced
- 5 coriander stems
- 5 g tapioca starch about 1 teaspoon
- 1/2 cayenne pepper
- 10 g seasonings: black pepper msg, granule seasoning, soy sauce
Instructions
Making luffa rings
- Once the luffa has been peeled and cut into large pieces measuring 6 to 7 cm (212 inches), the seed pulp can be removed using a spoon.
Making stuffing with prawns
- Mix the minced shrimp or prawns with 1 teaspoon of seasoning granules, 1/2 teaspoon of msg, and 1/2 teaspoon of black pepper in a bowl. Add 1 TB of finely chopped coriander leaves and 1 TB of finely minced spring onion white.
Luffa stuffing
- Each luffa ring should be filled with the minced prawn paste.
Boiling luffa
- Place the dish with the luffa rings in the steamer. For around ten minutes, steam.
Making sauce
- In a saucepan, add the steamed luffa's juice. Once the sauce has thickened, add 2 TB soy sauce, 1/2 tsp pepper, and 1 TB diluted tapioca starch, and remove the pan from the heat. The hot sauce can be used as a dipping sauce or to drizzle over the steamed luffa rings.
Video
Nutrition
Calories: 18kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 0.1mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 208IU | Vitamin C: 0.4mg | Calcium: 1mg | Iron: 0.1mg
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