Chaozhou Yung Kei (chiuchow-style Stuffed Eggplant With Shrimp Paste In Clay Pot)
Chaozhou Yung Kei, also known as Chiuchow-style Stuffed Eggplant with Shrimp Paste in Clay Pot, is a traditional dish from the Chiuchow Cuisine that features tender eggplants stuffed with flavorful shrimp paste and braised in a clay pot.
Ingredients
- 4 small Chinese eggplants
- 200g shrimp paste
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 cup chicken broth
- 2 green onions, chopped
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- Prepare the eggplants by cutting them in half lengthwise and making slits in a crisscross pattern on the cut side. Sprinkle with salt and let sit for 10 minutes to draw out the moisture.
- Rinse the eggplants and pat dry. Stuff each eggplant with shrimp paste and set aside.
- In a small bowl, mix together the garlic, soy sauce, oyster sauce, and sugar. Set aside.
- Heat the vegetable oil in a clay pot over medium heat. Add the garlic mixture and cook until fragrant.
- Place the stuffed eggplants in the clay pot and pour in the chicken broth. Cover and simmer for 15-20 minutes, or until the eggplants are tender.
- Sprinkle with chopped green onions and season with pepper. Serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 18g
- Fat
- 12g
Supplies
Clay pot
Tools
Cutting board Knife Small bowl Wooden spoon
Serving suggestions
Serving suggestions: Serve the Chaozhou Yung Kei with steamed rice and a side of stir-fried vegetables.
Tips & tricks
Tips: Make sure to choose small and firm eggplants for this dish, as they will hold their shape better during cooking.
Cost
$15