![]() Steam for 8 minutes, until the eggplant is soft and easily pierced with a knife, and the shrimp is pink and cooked through.ħ. Return all the eggplant slices to the wok, add 1/2 cup water and cover. Working in batches, fry the eggplant slices for two minutes on each side until browned and then move the slices to a paper-lined plate.Ħ. Heat a wok over medium-high heat with 1/4 inch of vegetable oil. Repeat until all the eggplant slices are filled.ĥ. Fill each eggplant slice to the top with about a tablespoon of the shrimp mixture. Slice each eggplant on the diagonal, about 1 1/2-inch thick, then slice through the middle, but not all the way, to create a pocket for the shrimp.Ĥ. Cover with plastic wrap and set aside in the refrigerator for 15 to 30 minutes.ģ. Transfer to a bowl, stir in the green onions and vegetable oil. Transfer to a food processor and process until a coarse paste forms. Add the salt, cornstarch, sugar, white pepper, oyster sauce, sesame oil, rice wine and egg white.Ģ. Coarsely chop the shrimp, then put them in a bowl. Makes: 8 | Prep Time: 1 Hour | Cook Time: 30 MinutesĪdapted From: Asian Dumpling Tips IngredientsĢ tablespoons finely chopped green onion, white and green partsġ. The detailed tutorial with pictures is at the bottom of the page.Ĭan you share any expert tips from your experience making Stuffed Eggplant? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below! Here’s how to make stuffed eggplant, step-by-step. Prepare a side vegetable and serve with enough white rice to soak up the delicious sauce. This recipe makes 8 pieces, enough to make a full meal for 2 adults. I should note that this dim sum dish really works well as a dinner main course, as well. Make sure to pick up a couple of really fresh Chinese eggplants at your Chinatown grocer. It’s milder than its Western counterparts and acts as a great base for the shrimp filling. The highlight of this dish is the unique flavor of the Chinese eggplant. The dish is equally fresh, savory and aromatic with the flavor of the shrimp complemented wonderfully by salty oyster sauce and wafts of heavenly sesame oil. Stuffed eggplant is made by filling Chinese eggplant with mashed shrimp.
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