Wednesday, March 12, 2014

Stir-fry Eggplant with Shrimp in Spicy Bean Paste (Tauchu)

Japanese eggplant or Chinese eggplant, which is becoming increasingly common at farmers’ markets and is typically longer, thinner and a bit more corkscrew-shaped than the eggplant you may be used to. And while it may look strange, it still shares the same nutritional benefits that have made the purple plant a popular mealtime choice.Japanese eggplant is milder and less bitter than other varieties. Since it’s extra spongy, don’t overdo the marinades.For me I still like to cooked this eggplant with shrimp in spicy bean paste.It's not only taste delicious,the texture is softy and mushy.

4 medium size Japanese eggplant,cut chunk and washed
20 small shrimp,peeled and clean
1 stalk scallion,cut 2 inch
1 medium carrot,peeled and slice

2 tbsp bean paste (tauchu)
2 tbsp spicy sauce
1 tbsp sugar
salt to taste
2-3 tbsp water
1/2 cup oil for frying eggplant


1:Heat oil in wok at high heat.When oil is hot enough about 360 F,add in eggplant.Fry eggplant for 5-8 minutes,then remove cooked eggplant from oil.
2:Remove the excess oil from wok,add in chili paste and bean paste.Saute both for 3-5 minutes before toss in shrimp,cooked eggplant ,sugar and salt.Stir well,if needed add in some water.
3:Cook for another 5 minutes.Check the seasoning and toss in the scallion.Dish out and serve warm.


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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.