Chaozhou Yung Kei (chiuchow-style Stuffed Eggplant With Shrimp Paste)

Chaozhou Yung Kei, also known as Chiuchow-style Stuffed Eggplant with Shrimp Paste, is a classic dish from the Chiuchow Cuisine. This dish features tender eggplants stuffed with flavorful shrimp paste, creating a delightful combination of textures and flavors.

Chaozhou Yung Kei (chiuchow-style Stuffed Eggplant With Shrimp Paste)

Ingredients

  • 4 small eggplants
  • 200g shrimp paste
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste

Instructions

  1. Prepare the eggplants by cutting them in half lengthwise and making slits in the flesh without cutting through the skin.
  2. In a bowl, mix the shrimp paste, minced garlic, soy sauce, oyster sauce, sugar, salt, and pepper.
  3. Stuff the shrimp paste mixture into the slits of the eggplants.
  4. Heat vegetable oil in a pan over medium heat and place the stuffed eggplants in the pan.
  5. Cover and cook for about 15-20 minutes, or until the eggplants are tender and the shrimp paste is cooked through.
  6. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
180 per serving
Protein
15g
Carbohydrates
10g
Fat
8g

Supplies

Knife Cutting board Mixing bowl Frying pan

Tools

Cooking spoon Cover for the pan

Serving suggestions

Serving suggestions: Serve the Chaozhou Yung Kei with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

Tips: Be careful not to overcook the eggplants, as they should be tender but still hold their shape.

Cost

$10