GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Hakka-style eggplant with prawn filling

You'll need

3 Japanese eggplant For dusting: cornflour For shallow-frying: vegetable oil To serve: thinly sliced spring onion   Prawn stuffing 300 gm green prawn meat 1 tbsp cornflour 20 ml Shaoxing wine 1 tbsp light soy sauce 1 tsp finely chopped ginger 1 tbsp finely chopped spring onion   Oyster dipping sauce 165 ml (¾ cup) oyster sauce 60 ml (¼ cup) lime juice 2 garlic cloves, finely chopped


  • 01
  • 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.
  • 02
  • For oyster dipping sauce, combine ingredients in a bowl and set aside.
  • 03
  • 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.
  • 04
  • 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.

"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."

At A Glance

  • Serves 6 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Jan 2010

You might also like...

Ikan bilis with peanuts


Watermelon with crisp fish

Turmeric and lemongrass chicken on sugarcane



Roast chicken salad with cider, apple and witlof


Lentil, goat’s cheese and hazelnut salad

Confit pork, green bean and pickled shallot salad


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.