Eggplant Stuffed with Shrimp
Summary
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Ingredients
1⁄8 cup
water chestnuts, chopped 1⁄4 cup
green onions, chopped 1⁄4 pound
raw shrimp, peeled, deveined and chopped into a paste 2 teaspoons
sesame oil 1 teaspoon
ginger, chopped 1 tablespoon
Chinese white wine or sake 1 teaspoon
sugar 1⁄2 teaspoon
Salt 1
egg white 1 tablespoon
tapioca flour 2 tablespoons
oyster sauce 1 teaspoon
dark soy sauce 2 teaspoons
Chinese wine or Sake 1 teaspoon
sugar 1 pinch
white or black pepper 3⁄4 cups
chicken broth 2
thin Chinese long egglant (8 inches long) 2 1⁄2 tablespoons
tapioca flour 1⁄4 cup
peanut oil 3 tablespoons
green onions, slicedInstructions
- 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.
- 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.
- Sprinkle each eggplant pocket with some tapioca flour and place 1 tbl. of filling in the pocket.
- Pack and smooth with your fingers. Repeat with remaining pieces.
- In a skillet, heat half the peanut oil to medium high heat.
- 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.
- Place on a skillet and keep warm.
- Finish the other 8 pieces.
- 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.
- Reduce slightly and then neatly pour over the eggplant.
- Garnish with sliced green onions.
