Shrimp-Stuffed Eggplant with Sweet-Sour Sauce

Ingredients

Quantities are included where specified in the original recipe.

• eggplant
• prepared shrimp paste
• 4 spoonfulstomato sauce (番茄酱)
• 1 spoonfulwhite vinegar
• 3 spoonfulssugar
• 2 spoonfulslight soy sauce
• 5 spoonfuls for sauce plus 110 g for batterwater
• 80 gcornstarch
• 35 gall-purpose flour
• 1.5 gbaking powder
• scallions
• garlic
• white sesame seeds
• cooking oil

Step-by-Step Instructions

1. 01

   Mix the water, tomato sauce, sugar, light soy sauce and white vinegar for the sauce. Separately mix 80 g cornstarch, 35 g flour, 1.5 g baking powder and 110 g water for the batter.

2. 02

   Make groups of three crosswise cuts in the eggplant: keep the first two attached and cut fully through on the third cut. Fill both openings with shrimp paste. Coat the outside in batter and fry in hot oil at the source's seven-tenths-hot stage until set.

3. 03

   Remove the eggplant, heat the oil further and fry again until golden and crisp. Fry garlic and scallion whites in the oil left in the pan, add the sauce and stir while cooking until thick.

4. 04

   Pour the sauce over the eggplant and sprinkle with chopped scallions and white sesame seeds.

Illustrated Cooking Guide

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Cooking Method