Dark, sleek eggplants are slit and stuffed with a pale, seasoned shrimp filling, then dusted with cornstarch and deep-fried to make an unusually tasty dish. Fresh lemon or lime wedges make an attractive and delicious garnish. Serve the stuffed eggplant with Egg Drop Soup and make use of the leftover yolk. String Beans in Thick Bean and Sesame Sauce or tart Green Sea Salad plus rice could round out the meal nicely.
Pat dry the cleaned shrimp with paper towels and coarsely chop it before feeding it into a food processor, hand grinder or other mechanical device for chopping food fine. Or be more traditional and mash the chopped shrimp in a suribachi to a thick paste.
Season the shrimp with the minced ginger and rice wine, then sprinkle
Trim the tips of the eggplants before cutting each in half lengthwise. Trim off the rounded uncut sides of each piece (save one of these for testing the temperature of the oil), then slit each lengthwise to within
Heat your oil to approximately 350 degrees F. (a sliver of eggplant will float on the surface, the oil bubbling) and fry the stuffed eggplants 3 or 4 at a time, skin side down. Fry for about 5–6 minutes, turning the eggplants several times. Drain well on paper towels and serve hot with lemon or lime wedges. Provide each person with a small dish of soy sauce for dipping.
© 1986 Elizabeth Andoh. All rights reserved.