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.

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

  1. 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.
  2. Rinse the eggplants and pat dry. Stuff each eggplant with shrimp paste and set aside.
  3. In a small bowl, mix together the garlic, soy sauce, oyster sauce, and sugar. Set aside.
  4. Heat the vegetable oil in a clay pot over medium heat. Add the garlic mixture and cook until fragrant.
  5. 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.
  6. 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