Go Back

Chive flowers with Bean Curd and Prawns

Print Recipe

Ingredients
  

  • 1 bunch chive flowers
  • 10 medium prawns shelled with tail-on, deveined
  • 2 hard bean curd cut into 1.5cm x 1.5cm x 0.5cm or thereabout, deep fried to golden brown
  • 1 Tbsp cooking oil
  • 1 tsp minced garlic flesh
  • 1 Tbsp oyster sauce
  • 1 tsp sesame oil
  • Sugar I omit, salt and pepper to taste

Toppings

  • Chopped spring/green onions
  • Fried shallots
  • Cut chilies

Instructions
 

  • When peeling the chive flowers, always remove the membrane. Refer to picture above. Never cut. Peel them to thumb length.
  • Heat up the oil in a wok on low heat, add the minced garlic and when slightly golden, add the chive flowers.
  • Cook until soft, but still firm. Do not over cook.
  • Add the prawns and all the seasoning.
  • Dish out and top with green onions, fried shallots and cut chilies.
  • Serve hot with steamed rice.