This is called suan-ah-hway.

This is probably my mom’s favourate vegetable dish. Almost always cooked this way, so I thought I’d document it for reference. Everybody seems to love this dish as well. It is always a welcomed vegetable dish. Of course, with the addition of prawns, it is no longer vegan or vegetarian, but still healthy nonetheless.





Chive flowers with Bean Curd and Prawns

Chive flowers with Bean Curd and Prawns


1 bunch chive flowers

10 medium prawns, shelled with tail-on, deveined

2 hard bean curd, cut into 1.5cm x 1.5cm x 0.5cm or thereabout, deep fried to golden brown

1 Tbsp cooking oil

1 tsp minced garlic flesh

1 Tbsp oyster sauce

1 tsp sesame oil

Sugar (I omit), salt and pepper to taste


Chopped spring/green onions

Fried shallots

Cut chilies


  1. When peeling the chive flowers, always remove the membrane. Refer to picture above. Never cut. Peel them to thumb length.
  2. Heat up the oil in a wok on low heat, add the minced garlic and when slightly golden, add the chive flowers.
  3. Cook until soft, but still firm. Do not over cook.
  4. Add the prawns and all the seasoning.
  5. Dish out and top with green onions, fried shallots and cut chilies.
  6. Serve hot with steamed rice.