Eggplant Stuffed with Shrimp

A delicious complementary dish for a Chinese style meal

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Recipe

Adjust Servings

Yield
Pieces
Recipe CategoriesAsian Fish & Seafood Vegetables

Ingredients

1⁄8Cupwater chestnuts, chopped
1⁄4Cupgreen onions, chopped
1⁄4Poundraw shrimp, peeled, deveined and chopped into a paste
2Teaspoonsesame oil
1Teaspoonginger, chopped
1TablespoonChinese white wine or sake
1Teaspoonsugar
1⁄2TeaspoonSalt
1Eachegg white
1Tablespoontapioca flour
2Tablespoonoyster sauce
1Teaspoondark soy sauce
2TeaspoonChinese wine or Sake
1Teaspoonsugar
1Pinchwhite or black pepper
3⁄4Cupchicken broth
2Eachthin Chinese egglant (8 inches long)
2 1⁄2Tablespoontapioca flour
1⁄4Cuppeanut oil
3Tablespoongreen onions, sliced

Instructions

  1. Place all of the filling ingredients (1/8 cup water chestnuts, chopped
    1/4 cup green onions, chopped, 1/4 lb. raw shrimp, peeled, deveined and chopped into a paste, 2 tsp. sesame oil, 1 tsp ginger, chopped, 1 tbl. Chinese white wine or sake, 1 tsp. sugar, 1/2 tsp. salt, 1 egg white, 1 tbl. tapioca flour or cornstarch) into a bowl and mix together evenly. Reserve.
  2. Do not peel the eggplant. Slice each eggplant along its length in the following manner: diagonally slice off the end, then continue to slice diagonally in 1/3 inch intervals. On the second 1/3 inch interval, slice all the way through, creating a slit pocket. Continue with the rest of the pieces.
  3. Sprinkle each eggplant pocket with some tapioca flour and place 1 tbl. of filling in the pocket.
  4. Pack and smooth with your fingers. Repeat with remaining pieces.
  5. In a skillet, heat half the peanut oil to medium high heat.
  6. Place 8 pieces of the stuffed eggplant flat side down in the oil and fry to 4 minutes until brown. Repeat on the other side.
  7. Place on a skillet and keep warm.
  8. Finish the other 8 pieces.
  9. In the same pan, add in the ingredients for the sauce (2 tbl. oyster sauce, 1 tsp. dark soy sauce, 2 tsp. Chinese white wine or sake, 1 tsp. sugar, Pinch of white or black pepper, 3/4 chicken broth) and bring to a boil.
  10. Reduce slightly and then neatly pour over the eggplant.
  11. Garnish with sliced green onions.

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