Chinese Stuffed Eggplant
Ingredients: Tongue fish, Shrimp, White pepper, Salt, Sugar · 90 min cook time · 215kcal · ~₩17,800
Ingredients
7oz Tongue fish, 7oz Shrimp, 0.25tsp White pepper, 0.5tsp Salt, 0.5tsp Sugar, 1tbsp Cornstarch, 2tbsp Water, 1tsp Sesame oil, 2개 Eggplant
Instructions
1. Rinse the tongue fish with water, squeeze it dry, then pat it dry with a paper towel.
2. Cut the fish into thin strips, then chop it. After chopping, use the flat side of the knife to smash it into a sticky paste.
3. Peel the shrimp from the belly, then remove the shell and tail. Devein the shrimp by slicing open its back and rinsing the veins off.
4. Wash the shrimp, squeeze it dry, and pat it dry with a paper towel. Smash each shrimp with a cleaver until flattened, then chop thoroughly.
5. Mix the fish paste and chopped shrimp together by folding and smashing them.
6. Prepare the marinade by mixing 1/4 tsp white pepper, 1/2 tsp salt, 1/2 tsp sugar, 1 tbsp cornstarch, and 2 tbsp water.
7. Add the marinade to the fish and shrimp mixture. Mix well using chopsticks, beating and stirring until sticky. Throw the paste down to make it stickier and bouncier.
8. Add 1 tsp of sesame oil and mix it in well.
9. Refrigerate the filling for at least 30 minutes to an hour, or even overnight, to allow it to rest.
10. Trim off the end of the eggplant. Cut the eggplant at an angle, slicing 3/4ths of the way through for the first cut, and then cutting all the way through for the second cut, aiming for 1/2 an inch thickness per piece.
11. Stuff the eggplant slices with the filling from the fridge, using a spoon to push it down. Give it a small squeeze and clean the edges.
Source: Watch the original video