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.
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
Chopped spring/green onions
- 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.