Sweet & Savory Stuffed Eggplant with Shrimp
Chef’s Special: Irresistible Crispy Eggplant with ‘Yu Xiang’ Sauce
Hello everyone! I’m Master Chef Jed, a culinary enthusiast. I’m so excited to share my recipes with you for the first time! It was quite a whirlwind juggling cooking and taking photos, but I wanted to share some of the fantastic tips and techniques I’ve learned and experienced. Today’s dish is ‘Yu Xiang Eggplant’ (어향가지). While ‘Yu Xiang’ (fish-fragrant) suggests a fishy aroma, this classic Chinese dish is actually free from any seafood flavor, offering a rich and complex taste profile. Inspired by renowned chefs like Baek Jong-won and Lee Yeon-bok, I’ve created my own unique version. Instead of frying whole eggplants, I’ve stuffed them with succulent shrimp and then fried them to a perfect crisp, topped with my signature ‘magic’ sauce. This dish is so delicious that even picky eaters and children who dislike eggplant will be amazed, exclaiming, ‘Is this really eggplant?’ Please enjoy this recipe, and I hope you find it helpful!
Enchanting Yu Xiang Eggplant
- 1 eggplant
- 1/2 onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 300g ground pork
- 1/3 Tbsp minced ginger
- 1 Tbsp minced garlic
- 1 stalk green onion
- 2 Tbsp Doubanjiang (spicy bean paste)
- 1 Tbsp Hoisin sauce
- A pinch of oyster sauce
- 1 Tbsp cooking wine (Mirin)
- 1 Tbsp soy sauce
- 1 Tbsp egg white
- Cornstarch or potato starch, as needed
- 200g shrimp, peeled and deveined
- Tempura flour mix, as needed
- A pinch of salt
- A pinch of pepper
- 1 Tbsp vinegar
Cooking Instructions
Step 1
The foundational step in Chinese cooking is always preparing the aromatics! First, finely mince the garlic and ginger. The fragrance from these aromatics is key to the dish’s flavor.
Step 2
Wash the green onion and remove the tough outer layers and the hard core from the center. Then, slice it into uniform square pieces, about 1cm in size. This cut provides a pleasant texture in the sauce.
Step 3
Carefully remove the tough outer layers and the core from the green onion. These parts can be fibrous, so discarding them is recommended.
Step 4
Slice the prepared green onion into strips, about 0.5cm thick. These will add aromatic depth to the sauce.
Step 5
Finely chop the sliced green onion into small pieces, about 0.5cm in length. When sautéed with other aromatics, these bits will provide a gentle flavor without burning easily.
Step 6
Wash the eggplant thoroughly and trim off the stem. Using the dull side of your knife, make diagonal cuts about 1cm apart along the edges of the eggplant. Then, make deeper cuts within these sections. This method makes it easier to stuff the eggplant and helps it maintain a beautiful shape when fried. (Refer to the photo for a clearer visual!)
Step 7
Insert your knife deeply into the slits you made in the eggplant and cut through again. This step further prepares the eggplant to be generously filled with the shrimp mixture.
Step 8
After making deep slits, cut the eggplant into approximately 2cm segments. Ensuring there’s enough space for the filling is crucial.
Step 9
Dice the red bell pepper and green bell pepper into uniform square shapes, about 1cm in size, after deseeding and slicing them into strips. This adds vibrant color and visual appeal to the dish.
Step 10
Similarly, dice the onion into approximately 1cm square pieces, matching the size of the bell peppers and green peppers. The natural sweetness of the onion complements the sauce beautifully.
Step 11
Finely mince the shrimp. It’s best to use a knife for mincing rather than a food processor, as it can make the shrimp paste too sticky. Season the minced shrimp with a pinch of salt, a pinch of pepper, and 1 Tbsp of cooking wine.
Step 12
Finely mince the ground pork once more with a knife. This helps achieve a smoother texture while retaining some bite. Season the ground pork with a pinch of salt and a pinch of pepper.
Step 13
Shape the seasoned minced shrimp into small patties. Generously coat the inside of the slits in the eggplant with starch. This coating helps the sauce adhere better and prevents the filling from leaking out during frying. Then, carefully press the shrimp patties into the starch-coated slits of the eggplant.
Step 14
Neatly fill the eggplant with the shrimp mixture. Gently press to secure the filling. Lightly dust the exterior of the stuffed eggplant with starch. This ensures a crispy coating.
Step 15
Now, let’s make the batter for frying. Gradually add water to the tempura flour mix, stirring until you achieve a smooth batter. The consistency should be thick enough to coat the eggplant without being too runny.
Step 16
Coat the starch-dusted eggplant pieces with the prepared batter. Carefully place them into oil preheated to 170°C (338°F) and fry for about 3-4 minutes until golden brown and crispy.
Step 17
Periodically lift the fried eggplant pieces and gently tap them with a spoon. This technique helps create an extra crispy texture. Once golden, remove them from the oil, let them drain, and then briefly fry them again for about 1 minute for ultimate crispiness (double frying).
Step 18
Behold the perfectly fried ‘Yu Xiang’ eggplant! It looks incredibly appetizing, doesn’t it?
Step 19
Now, let’s prepare the ‘Yu Xiang’ sauce. Start by pouring a generous amount of chili oil (La Yu) into a pan.
Step 20
Once the oil is hot, add the minced garlic, ginger, and sliced green onions. Sauté until fragrant, allowing the aromatics to infuse the oil. This step is crucial for developing the sauce’s depth.
Step 21
Add the seasoned ground pork and stir-fry, breaking it up with your spatula to ensure even cooking. When the pork is almost cooked, turn the heat to high and add 1 Tbsp of soy sauce around the edges of the pan to create a fragrant aroma.
Step 22
Add the sliced bell peppers and green peppers and sauté briefly. Pour in 1 Tbsp of cooking wine to remove any gamey odors and enhance the flavor.
Step 23
Time to season the sauce! Add 2 Tbsp Doubanjiang, 1 Tbsp Hoisin sauce, 2 Tbsp sugar, and 1 Tbsp vinegar. ‘Yu Xiang’ sauce is characterized by its sweet, sour, and savory profile, with the vinegar providing a pleasant tang. Adjust the amount of vinegar to your preference for a more or less tart taste.
Step 24
This is ‘Hoisin sauce’! It offers a salty-sweet flavor with a unique savory aroma, making it versatile for marinades, dipping sauces, and seasoning broths. You can find it in most supermarkets. I used Lee Kum Kee Hoisin sauce.
Step 25
Pour in about 1.5 cups (300ml) of water and bring the sauce to a simmer. Taste the sauce and adjust seasoning if needed, perhaps by adding a pinch more oyster sauce or sugar. Once the sauce has reduced by about one-third, gradually whisk in a cornstarch slurry (cornstarch mixed with water) to thicken it to your desired consistency. A slightly flowing consistency is ideal.
Step 26
The delicious ‘Yu Xiang’ sauce, thickened to perfection, is now ready! Look at that beautiful sheen!
Step 27
Cut the perfectly fried eggplant pieces into bite-sized portions. Be careful not to cut them too small, as the crispy coating might break.
Step 28
Arrange the cut eggplant pieces attractively on a serving plate. Serving them immediately after frying helps maintain their crispiness.
Step 29
Spoon the prepared ‘Yu Xiang’ sauce generously over the fried eggplant. Don’t be shy with the sauce; it adds moisture and a burst of flavor.
Step 30
Finally, thinly slice the remaining green onion to create fine green onion threads and sprinkle them over the top for a garnish. This completes our ‘Yu Xiang’ Stuffed Eggplant with Shrimp – a dish everyone, young and old, can enjoy! Bon appétit!
