Please note that all spoonful measures are flush spoonfuls.
Cut bitter melons in half lengthwise.
Using a spoon, scrape out the centre whitish parts.
Soak in lighty salted water for 30 minutes. Remove from
salt water and wash in running cold water. Pat dry and
using a very sharp knife, cut into bite size pieces or
to your preference.
Cut the onion in half and finely cut into thin slices.
Cut the tomatoes into quarters then into eights. Finely
crush the garlic and finely chop the ginger. Put aside.
Shell and devein the
prawns, wash under running cold water. Pat dry and cut
into halves or to your preference. Light season with
salt and pepper. Mix well together. Put aside.
in thick based saucepan over medium heat. Stir in the
sliced onions, crushed garlic and finely chopped ginger.
Stir fry until the sliced onions become transparent. Add
the tomato pieces and stir fry. Allow the tomatoes to
cook and crush the tomato pieces with your wooden spoon
until half blended into the onions.
bitter melon pieces and mix well with the ingredients in
the saucepan. Add the chicken stock and the finely
chopped red chillies. Mix together the ingredients.
Cover and allow to simmer over medium heat.
bitter melon pieces are half cooked, add the prawns. Mix
well together, cover and allow to simmer. Stir at
intervals and mix the ingredients to ensure even
intervals to see if the bitter melon pieces and prawns
are cooked. Gently stir the ingredients from the bottom
of the pan to ensure that you don't burn the bitter
melon and prawns. Check the sauce and add salt and
pepper to taste. If the sauce is too watery, uncover and
allow the sauce to thicken. On the other hand if sauce
is too dry, add a little bit of hot water or chicken
stock to adjust sauce consistency to your taste.
ready, whip the two eggs in a bowl and pour in a thin
stream over the cooked bitter melon pieces and the
prawns. Allow to cook a bit on the surface, then gently
stir mix the whipped eggs with the rest of the bitter
melon pieces and prawns. Allow the eggs to cook.
Transfer to the serving
dish and sprinkle with the finely chopped spring onions.
Serve with rice.
Notice: Please be advised that permission is granted to viewers of these recipe
pages to print recipes only for their own personal use. Permission is not given
for webmasters of other web sites to copy any of the recipes for redisplay on
their web sites. Webmasters are however free to provide links to this recipe
page, if they so desire. Permission may be given for the use of sample recipes
for promotional purposes. Contact
Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe. Information
contained in this homepage is given as supplied and in good faith. No
responsibility is taken for any losses or misgivings which may arise from the
use of any supplied information. Results are very dependent upon cooking skills
and as such, we cannot guarantee perfect results from the use of our recipes for
everyone. We welcome emails bringing to our attention any inaccuracies or
suggestions for improvement.