Stuffed sponge luffa

I loved sponge luffas but I think I steam the luffa for too long it become too soft. Luffa is known in cantonese as Xin Gua or Si Gua.

Ingredients:
Serves 6
2 medium size sponge luffas, skinned
200g minced pork
80g prawns, shelled and minced
2 stalks spring onions, chopped finely
Cornstarch for coating

Marinade:
1½ tbsp light soy sauce
½ tsp sugar
1 tbsp cornstarch
Dash of pepper

Gravy:
1 tbsp light soy sauce
½ tbsp oyster sauce
½ tsp sugar
2 tbsp water
1 tsp cornstarch
½ tsp Shao Xing Chinese wine
1 tbsp oil

Methods:
Combine minced pork, minced prawns, chopped spring onions and marinating ingredients in a bowl. Mix well and set aside for at least 2 hours.
Cut sponge luffas into 2.5 inch segments. Remove the centre seeded part.
Coat the centre of sponge luffa segments with a little cornstarch to prevent filling from detaching after steaming. Stuff with marinated filling.
Bring water of a steamer to boil. Steam stuffed sponge luffas over rapid boiling water for 10 minutes until filling is cooked. Remove from heat.
To prepare gravy, combine all gravy ingredients except oil in a bowl. Mix well. Heat up oil in a pan and pour in gravy. Keep stirring until gravy thickens. Drizzle on to steamed stuffed sponge luffas. Serve.

Note: I halved the ingredients.

Recipe source: Jo's Deli

Photo source: alicecozycorner