Modu Recipes

Striker Chef's Gaji Saeu Roll Twigim

A delicacy of thinly sliced eggplant filled with minced shrimp, fried, and served with a tangy lime sauce.

🙋 Recommended for

  • ⭐ Those who want to serve a delicious shrimp dish to people who dislike eggplant due to its texture.
  • ⭐ Those looking for a crispy yet tender and tangy finger food that pairs well with beer or champagne.

Ingredients needed 🛒2 servings

  • 1-2 eggplants
  • 200g shrimp meat
  • 2 eggs
  • 5 scallions
  • 2 tbsp potato starch
  • 1 lime
  • 1 tbsp soy sauce
  • 3 tbsp sugar
  • 2 tbsp vinegar
  • 1/2 cup water
  • Some seasoned salt
  • Some pepper
  • Some cooking oil

Recipe 🍳

  1. Choose straight eggplants and use a peeler to slice them into long, thin strips starting from the second layer.
  2. Lightly sprinkle the sliced eggplant with seasoned salt to draw out moisture, then pat completely dry with paper towels.
  3. Rinse the shrimp and pat dry, then pound with the back of a knife and coarsely chop to retain texture.
  4. Mix the chopped shrimp with 1 egg white, chopped scallions, pepper, and salt, then add potato starch to form a firm, thick batter. (A little cooking oil at the end helps emulsify and mix well.)
  5. Spread the shrimp batter thinly and evenly on the dried eggplant slices, then roll tightly from one end to prevent unraveling.
  6. In a bowl, beat the remaining 2 egg yolks and 1 egg white, gradually adding water to create a smooth, thin batter suitable for coating the rolls.
  7. Heat cooking oil in a pan to about 170-180°C, coat the eggplant shrimp rolls in the egg batter, and fry until golden brown and cooked through.
  8. Gently roll the lime on a surface before cutting to release juices, then grate the zest first, cut in half, and squeeze out the juice.
  9. In a saucepan, combine water, soy sauce, sugar, and vinegar. Bring to a boil, then thicken with a slurry of starch and water (1:1 ratio) to a sweet and sour sauce consistency.
  10. Once the sauce has thickened, immediately turn off the heat and stir in the lime juice and zest to maximize the aroma, completing the lime sweet and sour sauce.
  11. Drain the fried eggplant shrimp rolls, arrange nicely on a plate, and serve with the tangy lime sweet and sour sauce.
  1. Thinly slice eggplants, salt to draw out moisture, and pat dry.
  2. Chop shrimp, mix with egg white, scallions, and starch to make a sticky batter.
  3. Spread shrimp batter on eggplant slices and roll tightly.
  4. Coat rolls in an egg and water batter and fry until golden.
  5. Boil water, soy sauce, sugar, and vinegar, thicken with starch slurry, then off heat stir in lime juice and zest.
  6. Arrange eggplants on a plate and drizzle with the refreshing lime sauce.

Cooking tips 💡

  • Salting the eggplant and thoroughly removing moisture reduces its strong flavor and prevents sogginess, giving a chewy texture when fried.
  • Applying the shrimp batter too thickly may cause the rolls to burst or unravel during frying; spread thinly and evenly.
  • Lime juice and zest lose their fresh aroma if boiled for too long, so always thicken the sauce first, then turn off the heat and mix in the lime at the very end for maximum fragrance.

Shop ingredients on Coupang(Ad)

EggplantShrimp meatEggsScallionsPotato starchLimeSoy sauceSugarVinegarWaterSeasoned saltPepperCooking oil
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