Shrimp Stuffed Eggplants
You will need...
- 4 medium size Asian Eggplants (sold at Asian grocery stores)
- 1 lb. raw shrimp, peeled and minced
- 1 cup Fish Paste (鱼浆sold at Asian Grocery stores)
- 1cup cornstarch
- 1 cup green onion, chopped
- 1 Tbsp. fresh ginger, minced
- 2 Tbsp. Soy Sauce
- 2 Tbsp. Sugar
- pinch of salt to taste
- Vegetable oil for cooking
Make it...
- In a large mixing bowl, combine shrimp, fish paste, green onion, ginger, cornstarch, soy sauce and sugar together, mix with a fork until all ingredients blend well. Add pinch of salt if you like a little more bold taste. (Tip: you may cook a small bite of filling in the microwave to test if the taste is OK).
- Cut eggplant into 1-inch long section, then split in the center, but not cut all the way down. Open the slit and fill the center with the filling. Fill the rest of the eggplants before start cooking.
- In a large omelet pan or wok on medium high heat, add about 1 Tbsp. cooking oil just enough to cover the bottom of the pan lightly. Place the filling side down 1st and pan fry until turn lightly brown. Turn to other side, sprinkle little salt and cover to cook until eggplants turn soft.
- Serve with steamed rice.
Extra: I used the leftover fillings for stuffed Tofu or Shrimp Shu Mai.
