Chill the shrimp in the freezer in a bowl with 1 teaspoon each of salt, sugar, and water for a few minutes.
Drain the shrimp. Using a cleaver or other knife, whack each piece of shrimp so it is flattened, which will help with binding the mixture together later. Then chop the shrimp into a mince, and add ½ tsp pepper,¼ tsp salt, and ½ tsp cornstarch to combine.
Slice each eggplant on the diagonal, about 1½-inch thick. Then slice through the middle, but not all the way, to create a pocket for the shrimp. The end pieces can be cooked unstuffed with the rest of the dish.
Fill each eggplant slice to the top with about a tablespoon of the shrimp mixture.
Heat a pan over medium-high heat with ¼ inch of canola oil. Working in batches, fry the eggplant slices for a couple minutes on each side until browned and then move the slices to a plate.
Return all the eggplant slices to the pan, add ½ cup water, and cover. Steam for 7 to 10 minutes, until the eggplant is soft and easily pierced with a knife, and the shrimp is pink and cooked through. Do not overcook, or the shrimp will toughen and the eggplant wi The end pieces may take longer to cook.
In a small bowl, combine the oyster sauce, mirin, the other ½ tsp of cornstarch, and 2 tbs water, then add to the pan and stir. Cook for 2 minutes, until sauce thickens. Move the eggplant and sauce to a plate. Add the garlic and chopped scallion and cook for a minute, then sprinkle over top of the dish.
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|Serving Size: 1 Serving (2156g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 100 (11%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 689.5mg||212 %|
|Sodium 1691.5mg||58 %|
|Potassium 4701.3mg||124 %|
|Total Carbohydrate 106.4g||31 %|
|Dietary Fiber 56.5g||226 %|
|Sugars, other 49.9g|
|Protein 109.8g||157 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 914
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