Loofah, edible and functional (2)

　　Loofah soup with sweet corn [Photo provided to China Daily]

It is so beloved that it can be simply steamed with minced garlic. Very tender gourds are peeled and cut into long strips and topped with minced garlic, then steamed quickly over high heat. The result is a refreshing dish that connoisseurs swear is better than meat.

In Chaoshan, loofah is used in starchy omelets paired with prawns.

A layer of batter made with sweet potato starch is ladled onto a hot griddle. Loofah strips and shelled shrimps are spread out evenly, and more starch and beaten eggs poured on. A splash of fish sauce is all the seasoning needed.

The mixture is gently cooked till the bottom goes crisp.

The omelet pancake is then flipped over on a plate to show off its golden crisp batter with bits of green and pink showing through.

Taste-wise, it packs a double whammy of umami with the loofah and shrimps contributing their natural sugars.

The tactile appeal of this dish is obvious, with the crackle of batter, the sponginess of tender loofah, the slight bite of fresh shrimp and the egg holding the textures all together.