Simple Way to Make Perfect Stuffed Eggplant with shrimp

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to prepare a distinctive dish, Stuffed Eggplant with shrimp. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Stuffed Eggplant with shrimp Recipe. In this shrimp stuffed eggplant, the eggplant is filled with a shrimp paste. Afterwards, the slices are fried, steamed then coated in a delicious sauce.

You can have Stuffed Eggplant with shrimp using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Stuffed Eggplant with shrimp

1. You need 1 of Large Organic Eggplant.
2. Make ready 8 of Medium Shrimp.
3. Prepare 1 of organic egg.
4. You need 1/2 tsp of Himalayan pink salt.
5. Prepare 1 tbsp of Organic all purpose flour.
6. Take 1/4 tsp of white pepper.
7. It’s 2 tbsp of corn starch.
8. Make ready 4 tbsp of water.
9. Prepare 2 tbsp of oyster sauce.
10. It’s 1 tbsp of cooking wine.
11. Take 4 tbsp of cooking olive oil.

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.Chinese stuffed eggplant is a popular dim sum dish that also makes a great lunch or dinner meal when served with rice.

Stuffed Eggplant with shrimp step by step

1. In a food processor combine chopped shrimp, salt, all purpose flour, white pepper and egg white. Process until a coarse paste forms..
2. 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..
3. Fill each eggplant slice to the top with about a teaspoonful of the shrimp mixture. Repeat until all the eggplant slices are filled..
4. 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..
5. Use the same skillet, add olive oil, Shallot and garlic.
6. Add Oyster, water and cooking wine. Mix well and bring it to boil.
7. Put Stuffed eggplants back into the pan, cover and let it cook for 5 minutes.
8. Remove eggplants from the pan.
9. Add water to corn starch and add to the sauce.
10. Top each eggplant with the sauce.

Add basil and enough breadcrumbs until mix is firm but not dry.Stuff shells and put in oven proof dish.Serve with a salad and good French or Italian bread.

It can be substituted with more shrimp or any other ground meat.You can also leave the stuffing out all together.If you just steam the eggplant slices and use a vegetable stock to.Who can resist the luxurious purple of a ripe eggplant?Set off by the bright red bell peppers and a garnish of fresh cilantro, the eggplant "shell" of this dish looks almost too good to eat - a perfect centerpiece for impressing a special guest.