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Deep-fried Stuffed Eggplant
Vegetables, also Vegetarian Foods
|Deep-fried Stuffed Eggplant|
6 ounces peeled shrimp, chopped or ground
1 scallion top, minced fine
1/2 teaspoon salt
1 teaspoon rice wine
1 teaspoon cornstarch
1 pound thin Japanese-style eggplants
1/4 teaspoon salt
3 Tablespoons cornstarch
1 Tablespoon four
2 cups corn oil
1 whole scallion, thinly sliced on the angle
1/2 cup chicken broth
1 teaspoon fermented black beans, mashed slightly
1/2 teaspoon thin soy sauce or any flavored soy sauce
1/4 teaspoon sugar
1 teaspoon cornstarch mixed with one tablespoon cold water
1. Prepare the filling by mixing shrimp, green scallion top, half teaspoon salt, rice wine and the teaspoon of cornstarch, then set it aside.
2. Cut off the ends of the eggplant and angle-cut them into one inch thick ovals. Take a small one-quarter-inch wedge out of each one; be careful not to cut in more than two-thirds of the way through. Salt the eggplant pieces with the remaining quarter teaspoon and let this rest for twenty minutes. While waiting, preheat the oven to 200 degrees Fahrenheit.. Then wipe each eggplant slice dry with a paper towel, and stuff each one with some of the shrimp mixture.
3. Mix flour and cornstarch and dip each eggplant slice in it.
4. Deep fry a few eggplant pieces until lightly browned. Drain and put on a metal sheet and keep them warm in the oven. Repeat until all are fried and drained. Remove oil to another container.
5. Heat one teaspoon of the oil that was set aside and add the pieces of the whole scallion and fry for half a minute. Add the chicken broth, black beans, soy sauce, and sugar and a soon as it boils, add cornstarch water and cook until thickened, about a minute.
6. Put eggplant pieces on a serving dish, drizzle the sauce on them and serve.