Chinese Shrimp Stuffed Eggplant

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• Step 1

  Chill the shrimp in the freezer for a few minutes in a bowl with 1 teaspoon each of salt, sugar, and water. This lends a fresh and crisp texture to the shrimp.

  Drain the shrimp. Using a cleaver or other knife, whack each piece of shrimp so it is flattened; this 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. Set aside.

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  Step 2

  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.

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  Step 3

  Fill each eggplant slice to the top with about a tablespoon of the shrimp mixture.

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  Step 4

  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 remove the slices to a plate.

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  Step 5

  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 will fall apart. The unstuffed end pieces may take longer to cook.

• Step 6

  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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