Stuffed Eggplant with shrimp
Stuffed Eggplant with shrimp

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, stuffed eggplant with shrimp. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Stuffed Eggplant with shrimp is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Stuffed Eggplant with shrimp is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. 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:
  1. Get 1 Large Organic Eggplant
  2. Take 8 Medium Shrimp
  3. Make ready 1 organic egg
  4. Take 1/2 tsp Himalayan pink salt
  5. Get 1 tbsp Organic all purpose flour
  6. Make ready 1/4 tsp white pepper
  7. Take 2 tbsp corn starch
  8. Get 4 tbsp water
  9. Prepare 2 tbsp oyster sauce
  10. Prepare 1 tbsp cooking wine
  11. Take 4 tbsp cooking olive oil
Instructions to make Stuffed Eggplant with shrimp:
  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

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