This dish is a new attempt for me. I replaced the traditional pork filling with shrimp, mixed with mashed tofu. Then I stuffed them into eggplants. It is a simple, easy to make, healthy and delicious dish.
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Ingredients
- 200 g Shrimp
- 400 g firm tofu
- 3 pcs Asian eggplants
- 1 tbsp diced green onions
Seasoning
- 1 tsp sea salt
- 1 tsp garlic powder
- ¼ tsp white pepper
- 2 tbsp cornstarch (fig1)
- 2 tsp mayonnaise (fig2)
- 60 g breadcrumbs (fig3)
- 0.5 tsp chicken powder (fig4)
Sauce mixture
- 200 ml chicken broth (fig5)
- 0.5 tsp sesame oil (fig6)
- ¼ tsp sea salt
Starch mixture
- 1 tbsp cornstarch (fig1)
- 2 tbsp water
Instructions
- Remove the shrimps heads and shells. Dice the shrimps. Mash the tofu. Put the aside
- Combine shrimps, mashed tofu, green onion, and seasoning all together
- Cut the eggplant into small section. Then cut the eggplant but don't cut it all off. Stuff the filling into the opening. Place the stuffed eggplants in a dish. Steam it on high heat for around 8 mins
- Bring the sauce mixture to boil in a frying pan over high heat. Add some cornstarch mixture to thicken the sauce mixture
- Garnish with some green onions. Enjoy
Notes
Ingredients - Click to enlarge the image
