Deep-Fried Eggplant Stuffed with Coffin Bay Scallops, Ginger and Coriander with Pesto Dressing

Name: Deep-Fried Eggplant Stuffed with Coffin Bay Scallops, Ginger and Coriander with Pesto Dressing
Yield: Serves 6
Cuisine: Italian
Ingredients: 18 large Coffin Bay scallops; 7 eggplants (8 cm in diameter); 2 egg yolks, beaten; 20 ml single (35%) cream; vegetable oil for deep-frying; 1 tablespoon dried prawns, roasted and ground; 1 teaspoon strained lemon juice; 1 egg white; pinch of freshly ground white pepper; pinch of sea salt; 3 tablespoons Basil Pine Nut Pesto; 15 ml olive oil; ½ teaspoon black peppercorns, freshly ground; 1 teaspoon strained fresh lime juice; 2 teaspoons coriander leaves, chopped; 1 teaspoon freshly minced ginger; 2 spring onions, finely sliced; 2 coriander roots, finely sliced; 3½ eggplants; vegetable oil; 1 teaspoon castor sugar; 10 ml sesame oil; 50 ml reduced tomato essence; 25 ml fish sauce; 50 ml fresh lime juice, strained; 25 ml coconut vinegar; 1 teaspoon fish sauce; ½ teaspoon sesame oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

This dish, a regular feature on the Paramount menu, is deceptively simple in appearance but a little time-consuming to make. It works beautifully as a dish because its texture, balance of flavours, method of cooking and its presentation make a great ‘package’ Tor me, this dish epitomises the skill and craft of a professional cook in a technical and creative sense.

Ingredients

Europe
Australian
Oceania
Italy
Australia
Genoa
Fish course
Pescatarian
Gluten-free
Mediterranean
Summer

Ingredients

Method