Cut the bitter gourd into 1-inch rings and discard the seeds in the
middle. Slice the okra into half vertically and clear the seeds. Cut the
eggplant into about 1/2-inch slices. Fried tofu puffs slit in the
middle. Set aside.
Step 2
Stuff prawn paste into bitter gourd, okra, eggplant and fried tofu
puffs. Make sure do not over-stuff.
Step 3
Heat oil, pan-fried the stuffed Yong Tau Foo lightly with some
cooking oil over medium to high heat until cooked. Dish up.
Step 4
Pour in soup and soy sauce into wok, add in fried Yong Tau Foo
continue cook for 10 mins and it’s ready to serve.
