Main ingredients
eggplantshrimpwood ear mushroomsceleryred bell peppergreen oniongarlicgingerchili oilpotato starchfloureggsrice winesoy saucevinegardoubanjianghuajiao oil
Park Eun-young's Yu Xiang Eggplant and Shrimp
Stuffed eggplant pockets filled with tender minced shrimp and deep-fried until crispy, then topped with a spicy-sour perilla seed sauce infused with the pungent flavor of huajiao oil, a premium Chinese dish.
Ingredients needed 2 servings
Recipe
Cooking tips
- When making the batter, mixing a small amount of flour into a potato starch base helps lock in the eggplant's moisture, resulting in a much crispier texture that lasts longer.
- To ensure even pocket formation when cutting eggplant, place a wooden chopstick underneath to support the bottom while slicing.
- Huajiao oil has a strong pungent aroma, so if you don't prefer the numbing spiciness, you can omit it and still enjoy a delicious authentic perilla seed sauce.
Recommended for
- Those looking to impress guests at dinner parties or home gatherings with an elegant Chinese fine dining experience.
- Food enthusiasts who want to savor the softness of eggplant, the springy texture of shrimp, and the bold numbing kick of ma la all in one dish.
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