Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, stuffed eggplant with shrimp. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Basil and shrimp stuffed eggplant is out of this world! Serve as a filling main dish accompanied by orzo and a green salad. Add the eggplant pulp and cook until done. Add basil and enough breadcrumbs until mix is firm but not dry.
Stuffed Eggplant with shrimp is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Stuffed Eggplant with shrimp is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook stuffed eggplant with shrimp using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Stuffed Eggplant with shrimp:
- Get 1 Large Organic Eggplant
- Take 8 Medium Shrimp
- Get 1 organic egg
- Prepare 1/2 tsp Himalayan pink salt
- Take 1 tbsp Organic all purpose flour
- Prepare 1/4 tsp white pepper
- Prepare 2 tbsp corn starch
- Get 4 tbsp water
- Make ready 2 tbsp oyster sauce
- Take 1 tbsp cooking wine
- Prepare 4 tbsp cooking olive oil
Afterwards, the slices are fried, steamed then coated in a delicious sauce. This shrimp stuffed eggplant is another dim sum dish that I love. It is no surprise to me because I grew up eating a lot of eggplant since a young age. This recipe is part of our collection of Fried & Baked Dim Sum Dishes.
Steps to make Stuffed Eggplant with shrimp:
- In a food processor combine chopped shrimp, salt, all purpose flour, white pepper and egg white. Process until a coarse paste forms.
- Slice eggplant on the diagonal, about 1-inch thick, then slice through the middle, about 90% deep but not all the way, to create a pocket for the shrimp.
- Fill each eggplant slice to the top with about a teaspoonful of the shrimp mixture. Repeat until all the eggplant slices are filled.
- Pan Fry the stuffed eggplants until brown on all sides. Around 3 to 4 minutes of each side. You need plenty of olive oil to pan fry eggplants, set aside.
- Use the same skillet, add olive oil, Shallot and garlic
- Add Oyster, water and cooking wine. Mix well and bring it to boil
- Put Stuffed eggplants back into the pan, cover and let it cook for 5 minutes
- Remove eggplants from the pan
- Add water to corn starch and add to the sauce
- Top each eggplant with the sauce
It is no surprise to me because I grew up eating a lot of eggplant since a young age. This recipe is part of our collection of Fried & Baked Dim Sum Dishes. Sign up for our newsletter to get recipes, dining tips and restaurant reviews throughout the year! Stuffed eggplant is made by filling Chinese eggplant with mashed shrimp. Who can resist the luxurious purple of a ripe eggplant?
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