Stuffed Eggplant
茄盒
Deep-fried eggplant slices stuffed with seasoned pork and shrimp filling in crispy batter coating. A traditional dish featuring tender eggplant with savory meat filling and golden, crunchy exterior.
Servings
3-4 people
Prep Time
20 minutes
Cook Time
15 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Wash the pork and cut into ground meat, put in a bowl, add chopped green onions, minced ginger, add one egg, add 1 tablespoon of water, stir until all the water is absorbed.
Wash the shrimp, remove head, shell and devein, cut into shrimp paste, add to the ground meat.
Add 3 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, half a small spoon of salt, 1g white pepper powder, mix well.
Beat one egg in a bowl, add 45g flour, 30ml water, mix well, batter is ready.
Wash the eggplant and slice.
Dust a little flour on one side of each eggplant slice.
With the floured side facing inward, sandwich the ground meat between two eggplant slices.
Press lightly to make the meat and eggplant slices stick together.
Coat the entire stuffed eggplant with a thin layer of flour.
Dip the stuffed eggplant into the batter, let the surface coat evenly with batter.
Heat oil in a pan to 60% hot, add the stuffed eggplant, fry on low heat until golden brown, drain oil and remove, let cool slightly.
Heat oil in pan to 80% hot, add the stuffed eggplant, fry on medium-high heat until crispy and golden brown, drain oil and remove.
- After cutting the eggplant, you can put it in lightly salted water to avoid it turning black; when using it, be sure to pat it dry.
- The eggplant can also be left uncut, which makes it easier to stuff with meat filling, but cutting it allows you to stuff more meat.
- When frying the eggplant, after frying one batch and removing it, let the oil heat up again before frying the next batch.