Tun Ma-ra Yat Sai, boiled stuffed bitter gourd

Tun Ma-ra Yat Sai

Boiled stuffed bitter gourd.

2 Chinese bitter gourds,
200 grams white prawns,
200 grams pork,
1 1/2 table spoon fish sauce,
1 1/2 cups soup stock or water.

Preparation

1) Wash the bitter gourds, cut them crosswise into 3-inch sections, and remove the insides with a fork.
2) Wash the prawns and shell them ; only the meat is used.
3) Chop the prawn and pork together, mix in the fish sauce, and fill the bitter gourd sections with the mixture.
4) Place the filled sections in a pot, pour in the stock, put the lid on the pot, and simmer until the gourd is tender. Taste, and add more fish sauce if you wish.