Photograph of the finished Steamed Luffa Stuffed with Prawn

Vietnam · Mướp hương nhồi tôm hấp

Steamed Luffa Stuffed with Prawn

35 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Luffa gourd Luffa gourd 3.1 lb
  • Photograph of Prawns Prawns 1.8 lb
  • Photograph of Vietnamese pork paste Vietnamese pork paste 9.9 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 4.9 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Cornstarch Cornstarch 1.7 oz
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Peel the loofah gourd, cut it into 5 cm sections, and hollow out the spongy core.
  2. 2 Chop the shrimp coarsely, then mix it with minced pork, soaked and chopped shiitake mushrooms, and pepper.
  3. 3 Stuff the filling into the hollowed-out zucchini and press firmly so the filling doesn't fall out during steaming.
  4. 4 Steam over high heat for exactly 12 minutes; loofah softens very quickly, so overcooking will make it mushy.
  5. 5 Drain the liquid from the dish and simmer it with cornstarch until it thickens into a sauce.
  6. 6 Pour the sauce over the zucchini slices, then sprinkle with chopped scallions and drizzle with sesame oil.

With an appliance

  • Microwave 31 min

    Replace step 4: loosely cover the stuffed zucchini dish and microwave at 700 W for 8 minutes, then rest for 2 minutes to allow the filling to cook evenly; steps 5–6 remain the same.

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