Crispy Eggplant Meat Pie
Deep frying gives the eggplant a golden color and a crispy texture, and the juicy meat inside won't leave you hungry.
Prep time: 15 minutes.
Cook time: 20 minutes.
Utensils:
Wok, colander, bowls, kitchen paper.
Serves 2
Ingredients:
2 egg white
2 eggplants, rinse well
14 oz./ 400 g ground pork
7 oz./ 200 g shrimp, peeled, cut into bite-sized pieces
2 tbsps. minced fresh ginger
2 tbsps. chopped scallion
5-10 tbsps. vegetable oil
2 tbsps. flour, mixed with 4 tbsps. water in a bowl.
Seasonings:
2 tsps. light soy sauce
1 tsp. sesame oil
2 tsps. chicken essence
1 tsp. ground black pepper
1/2 tsp. Chinese rice wine, or dry sherry
1 tsp. white sugar, or to taste
1 tsp. salt, or to taste
Directions:
1. In a mixing bowl, gently combine ground pork, egg white, shrimp, scallion, ginger, and all the seasonings together, stir clockwise for about 15 minutes.
2. Slice eggplant according to the picture below, try not to cut off the end of each slice.
3. Use a spoon to fill ground pork mixture into each eggplant slice. Coat lightly with flour and water mixture.
4. In a wok, heat 5-10 tbsps. vegetable oil until shimmering on the bottom, but not yet smoking, deep fry each eggplant for 4-5 minutes, or until golden. Drain well in a colander and dry the excess oil on kitchen papers.
5. Serve on a plate, let cool 3 minutes, serve warm with ketchup or other dipping sauce if desired.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 31.82 g |
| Total fat: 32.49 g |
| Carbohydrate: 2.4 g |
| Calories: 429.8 kcal |
Hot Recipes
Key in value & click anywhere outside the box to convert!