• 2 pieces of ridge gourd (prepared as indicated above)
• 2 large eggs
• Small or medium sized prawns (about 1/2 cup, shelled)
• 3 cloves garlic (chopped finely)
• Warm water (to keep moist)
• 1 1/2 tablespoons cooking oil (palm oil preferred)

Seasoning :

• Salt to taste
• 2 teaspoons light soya sauce
• A couple of dashes of white pepper powder
• A pinch of MSG (optional)

1. Heat oil in wok. Add garlic and prawns and stir fry for 30 seconds. Add eggs and lightly break them as they are frying. Before eggs become completely fried / dried up, add ridge gourd and coat the ridge gourd slightly with whatever uncooked eggs remaining.
2. Stir well and add seasoning. Sprinkle some water to keep moist. Don’t overdo on the water as the ridge gourd will ooze out much water during the cooking process. (I overdid it and the dish was semi-floating just like the picture above.) Cover with lid and stir every 30 seconds or so.
3. Cook till ridge gourd has turned green and soft enough to your liking. Serve hot with white rice.