Chive flowers with Bean Curd and Prawns (韭菜花，豆干，虾)
This is called suan-ah-hway.
This is probably my mom’s favourate vegetable dish. Almost always cooked this way, so I thought I’d document it for reference. Everybody seems to love this dish as well. It is always a welcomed vegetable dish. Of course, with the addition of prawns, it is no longer vegan or vegetarian, but still healthy nonetheless.
Suan-ah-hway
食谱
Chive flowers with Bean Curd and Prawns
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
- 1bunch chive flowers
- 10medium prawns, shelled with tail-on, deveined
- 2hard bean curd, cut into 1.5cm x 1.5cm x 0.5cm or thereabout, deep fried to golden brown
- 1 Tbspcooking oil
- 1 tspminced garlic flesh
- 1 Tbspoyster sauce
- 1 tspsesame oil
- Sugar, I omit, salt and pepper to taste
Toppings
- Chopped spring/green onions
- Fried shallots
- Cut chilies
做法
- 01When peeling the chive flowers, always remove the membrane. Refer to picture above. Never cut. Peel them to thumb length.
- 02Heat up the oil in a wok on low heat, add the minced garlic and when slightly golden, add the chive flowers.
- 03Cook until soft, but still firm. Do not over cook.
- 04Add the prawns and all the seasoning.
- 05Dish out and top with green onions, fried shallots and cut chilies.
- 06Serve hot with steamed rice.