STUFFED EGG PLANTS WITH BLACK BEAN SAUCE 釀茄子:
2 Chinese egg plants****
8 oz. minced shrimp
1 clove garlic
1 tbsp. tapioca starch
seasoning:
½ tsp. each
of salt and sugar
½ tsp. rice
wine or dry sherry
dash of
white pepper and sesame oil
1 tsp.
tapioca starch
sauce:
2 tsp. light
+ 1 tsp. dark soy sauce
1 tsp sugar
¼ tsp salt
1 tbsp.
oyster-flavoured sauce
2 tsp.
tapioca starch + ½ cup water
1 tbsp.
fermented black beans, soaked and mashed
cooking oil
Rinse egg plants, remove stems and slice each
diagonally into several thick slices. Slice each slice horizontally 3/4 of the
way through, making sure not to cut all the way through.
Add seasoning into minced shrimp, mixing and stirring
in one direction repeatedly to make into smooth and elastic paste. Open the
slices and dust cut side of egg plant with a little starch then spread a layer
of shrimp paste in between.
In a large non-stick skillet, heat 1-2 tbsp. oil until
very hot. Pan-fry egg plants over medium-high heat, with filling facing
downwards. When filling is browned, turn pieces over and cook until egg plants
are soft, adding more oil to skillet as needed. Remove and drain on paper towels.
Mix sauce ingredients together and add into skillet.
Bring to boil and cook until sauce is thickened. Arrange 2 egg plants per each
small serving dish; then top each serving with a little sauce.
****Green bell peppers, cut into quarters, can be stuffed
with the shrimp paste and proceed in the same way****
No comments:
Post a Comment