Recipe by WaterMelon
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.
Top Review by Danny V-Li Teok
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+++++++++
- 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
Directions See How It's Made
- 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.