• 

  1

  Clean the prawns;

• 

  2

  Peel the shells, use a toothpick to pick out the shrimp line from the third section up from the tail, and rinse it clean;

• 

  3

  Use a sharp knife to scrape off the skin of the loofah. Please note that you are scraping off the outermost layer of hard green skin, not peeling it; the processed loofah has no loss and retains its shape. Complete, the color is beautiful;

• 

  4

  Cut the loofah into hob pieces;

• 

  5

  Pour a little oil into the wok, stir-fry the minced ginger until fragrant, pour the loofah pieces into the wok and stir-fry;

• 

  6

  Add a little salt and stir-fry to soften the loofah, then pour in an appropriate amount of water and bring to a boil. Put the shrimp into the pot and cook until the body curls up and turns red, then remove from the pot.

• 

  7

  Luffa and shrimp soup, light and refreshing, beautiful, delicious and nutritious!

Tips

1. Do not cut the loofah into pieces too early to prevent oxidation and blackening;
2. You can buy ready-made shrimps, or you can peel them yourself. The taste is different.