Pork dumpling, aubergine and salt-fish hotpot

Name: Pork dumpling, aubergine and salt-fish hotpot
Cuisine: Singaporean
Ingredients: 20 g salt-preserved fish, or 2 salted anchovies, fried until crisp; 2 tbsp Chinese black or rice vinegar; 2 tbsp Chinese black or rice vinegar; 20 g salt-preserved fish, or 2 salted anchovies, fried until crisp; 2 tbsp oyster sauce; vegetable oil and sesame oil; 1 aubergine; 3 fat cloves garlic, sliced; vegetable oil and sesame oil; salt and pepper; 250 g fatty pork mince; 3 tbsp cornflour; salt and pepper; 3 tbsp soy sauce; 3 tbsp Chinese rice wine; 5 large spring onions, halved, green severed from white; 250 g cooked peeled prawns (defrosted ones are fine); 3 cm piece fresh root ginger, peeled and shredded; 2 tbsp canned bamboo shoots, drained

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Acquired tastes are my kinda thing, and this is one: the salty, faintly pungent and fishy, with the bland, the velvet and the slippery. If salt-fish eludes you (it’s an Asian shop thing), use salted anchovies instead - but not the olive oil canned one.

Ingredients

3 cm piece fresh root ginger, peeled and shredded
2 tbsp canned bamboo shoots, drained
5

Asia
Singapore
Preserve
Main course

Method

Put the ginger, bamboo shoots and 2 spring onions, roughly chopped, into a processor and blast until finely chopped. Add the prawns, 1 tbsp each soy sauce and rice wine, 1 level tbsp cornflour, 1 tsp salt