Deep-Fried Stuffed Eggplant

Name: Deep-Fried Stuffed Eggplant
Cuisine: Chinese
Ingredients: 1 cup minced fresh fish; or minced lean pork; or shrimp paste as described below;; 1 cup minced fresh fish; or minced lean pork; or shrimp paste as described below;; 1 cup minced fresh fish; or minced lean pork; or shrimp paste as described below;; 5 to 6 dried shrimp, soaked and minced; 2 spring onions or shallots, minced; 2 spring onions or shallots, minced; ½ cup self-raising flour OR; ½ cup all-purpose flour sifted with ¼ teaspoon baking powder; ½ cup all-purpose flour sifted with ¼ teaspoon baking powder; 1 teaspoon cornstarch

Preparation info

Difficulty
Easy

Appears in

A Cook’s Guide to Chinese Vegetables

By Martha Dahlen

Published 1992

About

Ingredients

Stuffing

1 cup minced fresh fish; or minced lean pork; or shrimp paste as described below;
5 to 6 dried shrimp, soaked and minced

Asia
China
Side dish

Method

Combine these ingredients with salt and white pepper to taste. To improve the final texture of the filling, form it into a ball and throw it onto the counter several times.

Shrimp Paste

Clean the shrimp. Mash — do not chop — them, either with a spoon and bowl, with a rolling pin and plastic bag, or with the broadside of a cleaver crushing them on a