Eggplant Stuffed with Shrimp
This Chinese-style dish features shrimp and eggplant with a delicious umami-flavored sauce.
Ingredients
- 0.125 cup water chestnuts, chopped
- 0.25 cup green onions, chopped
- 0.25 pound raw shrimp, peeled, deveined and chopped into a paste
- 2 teaspoon sesame oil
- 1 teaspoon ginger, chopped
- 1 tablespoon Chinese white wine or sake
- 1 teaspoon sugar
- 0.5 teaspoon Salt
- 1 unit egg white
- 1 tablespoon tapioca flour
- 2 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 2 teaspoon Chinese wine or Sake
- 1 teaspoon sugar
- 1 pinch white or black pepper
- 0.75 cup chicken broth
- 2 unit thin Chinese long egglant (8 inches long)
- 2.5 tablespoon tapioca flour
- 0.25 cup peanut oil
- 3 tablespoon green onions, sliced
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