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Stuffed Eggplant with shrimp
Stuffed Eggplant with shrimp

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The ingredients needed to prepare Stuffed Eggplant with shrimp:
  1. Take 1 Large Organic Eggplant
  2. Take 8 Medium Shrimp
  3. Prepare 1 organic egg
  4. Prepare 1/2 tsp Himalayan pink salt
  5. Provide 1 tbsp Organic all purpose flour
  6. Use 1/4 tsp white pepper
  7. You need 2 tbsp corn starch
  8. Prepare 4 tbsp water
  9. Prepare 2 tbsp oyster sauce
  10. You need 1 tbsp cooking wine
  11. Use 4 tbsp cooking olive oil
Instructions to make Stuffed Eggplant with shrimp:
  1. In a food processor combine chopped shrimp, salt, all purpose flour, white pepper and egg white. Process until a coarse paste forms.
  2. Slice eggplant on the diagonal, about 1-inch thick, then slice through the middle, about 90% deep but not all the way, to create a pocket for the shrimp.
  3. Fill each eggplant slice to the top with about a teaspoonful of the shrimp mixture. Repeat until all the eggplant slices are filled.
  4. Pan Fry the stuffed eggplants until brown on all sides. Around 3 to 4 minutes of each side. You need plenty of olive oil to pan fry eggplants, set aside.
  5. Use the same skillet, add olive oil, Shallot and garlic
  6. Add Oyster, water and cooking wine. Mix well and bring it to boil
  7. Put Stuffed eggplants back into the pan, cover and let it cook for 5 minutes
  8. Remove eggplants from the pan
  9. Add water to corn starch and add to the sauce
  10. Top each eggplant with the sauce

Sign up for our newsletter to get recipes, dining tips and restaurant reviews throughout the year! Stuffed eggplant is made by filling Chinese eggplant with mashed shrimp. Who can resist the luxurious purple of a ripe eggplant? Set off by the bright red bell peppers and a garnish of fresh cilantro, the eggplant "shell" of this dish looks almost too good to eat - a perfect centerpiece for impressing a special guest. Chinese stuffed eggplant is a popular dim sum dish that also makes a great lunch or dinner meal when served with rice.

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