STUFF
EGGPLANT—CHINESE STYLE:
1 ½
lbs Chinese eggplant
shrimp paste as stuffing:
3/4 lb shrimp, minced
1 tsp. rice wine or dry sherry
½ tsp. each salt & sugar
1 tsp. light soy sauce
½ tsp. minced fresh ginger
1 tsp. sesame oil
¼ tsp. white pepper
1 tsp tapioca starch
cooking
oil
black
bean sauce:
1 tbsp. black beans soak in cold water
1 tsp sugar + ½ tsp. salt
1 tsp each light & dark soy sauce
1 tbsp. oyster-flavoured sauce
2-3 tsp. tapioca or corn starch
1 garlic clove, crushed
½ -1 cup cold water
Rinse,
shell, de-vein & wrap shrimp in a double thickness of paper tower and
refrigerate for at least 1 hour. Mince shrimp, either with a Chinese cleaver or
use a food processor with steel blade attached to do so.
Put minced
shrimp in a large bowl and add in rest of stuffing ingredients. Mix ingredients
well together, using a pair of chopstick, and stirring ingredients together in
a circular motion going in one direction so as to turn mixture into a
paste.
Wash
and trim egg plants. Cut eggplant at a slant into 1-inch thick slices. Make a slit in the middle of each slice.
Place 2-3 tsp of shrimp paste into the slit.
In a
large deep non-stick skillet heat oil until very hot. Fry eggplant in batches, arranging them in skillet
with stuffing side first; then brown the rest. Remove cooked eggplants to a
warm platter to keep warm.
Drain
black beans and minced with a spoon. Mix rest of sauce ingredients, except
garlic, together with starch and
water. Heat skillet over high heat with 1
tsp. oil and cook black beans and garlic together for 30 seconds until fragrant.
Add sauce mixture and bring to a boil. Cook a few moments until sauce is
thickened. Pour sauce over egg plants to serve.
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