Preparation / Directions:
1. Soak the sea cucumber in hot water until soft, then cut in half lengthwi. Clean the interior and dice the flesh finely
2. Heat the stock and add sea cucmber, prawns, peas, mushroom, fungus, beancurd and tomato. Bring to a boil and simmer for one minute.
3. Add salt, pepper and sesame oil. Thicken the soup with cornflour, then add the egg and stir until set.
4. Add the vinegar, pour into serving bowl and garnish with spring onion.
Notes: You may wish to replace the sea cucumber which is a rather unusual ingredient with small pieces of chicken or pork.
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