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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I've never made this myself, but have eaten this many times as my grandma loves to cook this. It's wonderful served over steamed rice. Ingredients:
600 g eggplants |
200 g ground pork |
100 g prawns, shelled and chopped |
2 tablespoons oil |
1 tablespoon hot bean paste (tau pan cheong) |
1 tablespoon chopped garlic |
1 teaspoon shao hsing hua tiau wine (or rice wine) |
1 teaspoon light soy sauce |
1 teaspoon worcestershire sauce |
1 teaspoon sugar, to taste |
1/2 teaspoon instant chicken bouillon granules |
1 teaspoon cornstarch |
1 teaspoon water |
scallion, chopped |
Directions:
1. Cut eggplant into 5cm to 6cm lengths and halve each of these sections.
2. Deep-fry eggplant pieces in hot oil for two to three minutes till soft.
3. Remove and drain.
4. Heat oil in a wok and stir-fry pork and prawns until cooked.
5. Remove any excess oil.
6. Add chopped garlic and hot bean paste and stir in wine.
7. Stir-fry for one to two minutes until aromatic.
8. Add eggplant and seasoning and stir-fry well.
9. Mix cornstarch with water, add to the wok.
10. Stir well, until sauce thickens slightly.
11. Sprinkle with chopped scallion and serve immediately.
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