Hakka-style eggplant with prawn filling
“A southern Chinese delicacy, stuffed vegetable and tofu dishes are very popular with the Hakka people. Traditionally, Asian eggplant is stuffed with a filling made with prawns and pork but I’ve just used prawns. Use large Japanese eggplant if available.”
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Hakka-style eggplant with prawn filling
Serves
6
Cooking Time
Prep time 20 mins, cook 20 mins
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3
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Japanese eggplant
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For dusting:
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cornflour
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For shallow-frying:
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vegetable oil
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To serve:
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thinly sliced spring onion
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| Prawn stuffing |
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300 gm
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green prawn meat
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1 tbsp
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cornflour
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20 ml
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Shaoxing wine
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1 tbsp
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light soy sauce
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1 tsp
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finely chopped ginger
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1 tbsp
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finely chopped spring onion
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| Oyster dipping sauce |
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165 ml
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(¾ cup) oyster sauce
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60 ml
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(¼ cup) lime juice
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2
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garlic cloves, finely chopped
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1
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For prawn stuffing, process all ingredients except spring onion in a food processor to a coarse paste (1-2 minutes), transfer to a bowl, add spring onion and mix well to combine. Cover, refrigerate until required.
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2
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For oyster dipping sauce, combine ingredients in a bowl and set aside.
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3
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Slice eggplant diagonally into 2cm-thick pieces, then halve each piece horizontally, without cutting all the way through, to make a pocket for stuffing. Spoon ½ tbsp prawn stuffing into each eggplant pocket, pressing to spread prawn stuffing evenly. Dust eggplant with cornflour, shaking off excess, and season with sea salt.
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4
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Heat oil in a deep-sided frying pan or wok over medium-high heat until hot. Shallow-fry eggplant in batches, turning occasionally, until eggplant is tender and golden and prawn stuffing is cooked through (5-6 minutes). Drain on absorbent paper and serve hot with oyster dipping sauce.
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This recipe is from the January 2010 issue of Australian Gourmet Traveller.
RECIPE Tony Tan
PHOTOGRAPHY Ben Dearnley
STYLING Geraldine Munoz and Emma Knowles