Prep 15 mins
Cook 15 mins
I posted this on request. 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.
- 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
- Cut eggplant into 5cm to 6cm lengths and halve each of these sections.
- Deep-fry eggplant pieces in hot oil for two to three minutes till soft.
- Remove and drain.
- Heat oil in a wok and stir-fry pork and prawns until cooked.
- Remove any excess oil.
- Add chopped garlic and hot bean paste and stir in wine.
- Stir-fry for one to two minutes until aromatic.
- Add eggplant and seasoning and stir-fry well.
- Mix cornstarch with water, add to the wok.
- Stir well, until sauce thickens slightly.
- Sprinkle with chopped scallion and serve immediately.
OMG!! I am absolutely speechless when I first tasted it out of the wok! This is the best I've tasted thus far (not including restaurants made food). HIGHLY recommended for anyone who has an eggplant to experiment. A+++++++++