Loofah and prawn omelette

Ingredients:
400g young loofah (angled loofah), peeled and seeded
300g fresh prawns, shelled and deveined
2 tablespoons roasted peanuts, crushed
4 tablespoons sweet potato starch
1 teaspoon fish sauce
White pepper
Salt to taste


Method:
1. Remove the white core from the loofah, also known as Chinese okra. Slice the tender green vegetable into thin strips.

2. Combine loofah strips with the rest of the ingredients and mix well.

3. Heat up enough oil to evenly coat the bottom of a shallow non-stick frying pan and pour the loofah mixture in. Cook until the bottom is nicely browned. The best way to do this is to keep the pan on medium heat for about seven to 10 minutes.

4. Drizzle more oil down the sides of the pan to crisp the pancake.

5. Flip the pancake bottoms up onto a large plate. Serve at once, or else the loofah tends to get watery. Fresh from the pan, it is crisp on the outside, chewy inside and both the loofah strips and the prawns are full of natural sweetness.