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