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Prep 1 hour 15 minutes
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
  • 300 g Raw Prawns, shelled, deveined and coarsely chopped
  • ¼ tsp Salt
  • 1 tsp Cornflour
  • 1 tsp Sugar
  • 1 tsp Sesame oil
  • 1 tsp Shaoxing wine
  • 1 Egg white, lightly beaten
  • 4 Spring Onions finely chopped
  • Pinch of White pepper
  • 1 tsp Toasted Sesame Seeds
  • 2 tsps Vegetable oil
  • 12 Baby Eggplants
  • GARNISH: Spring onions sliced thin and more toasted sesame seeds
SAUCE
  • 1 tsp Oil
  • ½ tsp Sesame Oil
  • 1 Garlic clove minced
  • 1 tbsp Oyster Sauce
  • 1 tbsp Soya Sauce
  • 2 tbsps Cornflour
  • 240 ml Chicken Stock or Stock of choice
  • Salt
  • Pinch of Sugar
  • Pinch of White Pepper
Sesame Prawn Filled Baby Aubergines Sesame Prawn Filled Baby Aubergines
Sesame Prawn Filled Baby Aubergines

🧧🏮🧧 KUNG HEI FAT CHOI!!!  🧧🏮🧧 Today is the start of Lunar New Year!! Oh how I miss being home in HK this time of the year feasting with my family.  Here’s a little something I made to make me feel more at home.  A bit of a twisted prawn toast... think prawn toast topping stuffed into a baby aubergines with a gorgeous garlicky sauce poured on top... soooo scrumptious!


METHOD

  1. Add the chopped prawns, salt, cornflour, sugar, sesame oil, Shaoxing wine, egg, spring onions and white pepper directly into a food processor and blitz until you get a coarse paste, remove to a bowl and stir in the spring onions and vegetable oil
  2. Carefully cut the baby aubergines with a sharp knife lengthways 90% of the way through (not all the way!) making sure to keep the top stem in tact, open it out creating a little pocket, repeat with each piece and set aside
  3. Fill each eggplant with the prawn mixture until they are bulging slightly at the top, sprinkle with sesame seeds, press the mixture down so it is firm with the sesame seeds on top
  4. In a large saucepan or wok add some cooking oil and fry the eggplants for a few minutes on each side until browned slightly, you may need to work in batches, drain on kitchen towels
  5. Add eggplants to a steamer or steam basket and steam for a total of 10 minutes until pink and cooked through
  6. To make the sauce, first mix the cornflour with 2 tbsps water, set aside
  7. In a small saucepan on medium heat, heat the oil, sesame oil and minced garlic and cook for a minute, add the stock
  8. Add the oyster sauce, soya sauce, sugar and cornflour mix to the saucepan, season with salt and pepper, simmer and mix until the sauce starts to thicken
  9. Arrange the cooked aubergine onto a serving plate and pour over the sauce
  10. Garnish with chopped spring onions
  11. Serve and enjoy!
Sesame Prawn Filled Baby Aubergines Sesame Prawn Filled Baby Aubergines
Sesame Prawn Filled Baby Aubergines

🧧🏮🧧 KUNG HEI FAT CHOI!!!  🧧🏮🧧 Today is the start of Lunar New Year!! Oh how I miss being home in HK this time of the year feasting with my family.  Here’s a little something I made to make me feel more at home.  A bit of a twisted prawn toast... think prawn toast topping stuffed into a baby aubergines with a gorgeous garlicky sauce poured on top... soooo scrumptious!

favorite
print
like
Prep 1 hour 15 minutes
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
  • 300 g Raw Prawns, shelled, deveined and coarsely chopped
  • ¼ tsp Salt
  • 1 tsp Cornflour
  • 1 tsp Sugar
  • 1 tsp Sesame oil
  • 1 tsp Shaoxing wine
  • 1 Egg white, lightly beaten
  • 4 Spring Onions finely chopped
  • Pinch of White pepper
  • 1 tsp Toasted Sesame Seeds
  • 2 tsps Vegetable oil
  • 12 Baby Eggplants
  • GARNISH: Spring onions sliced thin and more toasted sesame seeds
SAUCE
  • 1 tsp Oil
  • ½ tsp Sesame Oil
  • 1 Garlic clove minced
  • 1 tbsp Oyster Sauce
  • 1 tbsp Soya Sauce
  • 2 tbsps Cornflour
  • 240 ml Chicken Stock or Stock of choice
  • Salt
  • Pinch of Sugar
  • Pinch of White Pepper

METHOD

  1. Add the chopped prawns, salt, cornflour, sugar, sesame oil, Shaoxing wine, egg, spring onions and white pepper directly into a food processor and blitz until you get a coarse paste, remove to a bowl and stir in the spring onions and vegetable oil
  2. Carefully cut the baby aubergines with a sharp knife lengthways 90% of the way through (not all the way!) making sure to keep the top stem in tact, open it out creating a little pocket, repeat with each piece and set aside
  3. Fill each eggplant with the prawn mixture until they are bulging slightly at the top, sprinkle with sesame seeds, press the mixture down so it is firm with the sesame seeds on top
  4. In a large saucepan or wok add some cooking oil and fry the eggplants for a few minutes on each side until browned slightly, you may need to work in batches, drain on kitchen towels
  5. Add eggplants to a steamer or steam basket and steam for a total of 10 minutes until pink and cooked through
  6. To make the sauce, first mix the cornflour with 2 tbsps water, set aside
  7. In a small saucepan on medium heat, heat the oil, sesame oil and minced garlic and cook for a minute, add the stock
  8. Add the oyster sauce, soya sauce, sugar and cornflour mix to the saucepan, season with salt and pepper, simmer and mix until the sauce starts to thicken
  9. Arrange the cooked aubergine onto a serving plate and pour over the sauce
  10. Garnish with chopped spring onions
  11. Serve and enjoy!