Eggplant Dim sum(Fried Eggplant)
….Korean eggplants are long, thin, and light purple. Their skin is thin and their texture softer and less spongy than Western ball shaped eggplants. They also have a sweeter, milder flavor. Personally we love the texture of steamed eggplant, so I love any dishes made from it. I add some pork meat mixture inside the eggplant and fry them with soy sauce as a side dish. It’s one of my favorites. If you want to add some shrimp with the pork, it’s good to substitute 30% of the pork meat mixture with shrimp instead. This recipe is from Chef Comble.
Servings: 4
Time: 30 minutes
Ingredients:
- 4 eggplants, pat dry
- 1/2 lb pork belly, grounded
- 1 Ts green onion, minced
- 1 ts fresh ginger, minced
- 1/2 Ts sake
- 1/4 ts sea salt
- 1 ts soy sauce
- 1 Ts egg wash
- 3/4 ts potato starch
- 1 ts sesame oil
- canola oil to fry
For sauce:
- 3 Ts soy sauce
- 1 Ts Mirin
- 1/2 ts muscovado
- 1 ts sesame oil
- 5 pieces of fresh ginger, sliced(or garlic)
Cooking Instructions:
- Mix the pork belly, green onion, fresh ginger, sake, sea salt, soy sauce, egg wash, potato starch, and sesame oil in a bowl well evenly.
2. Cut crosswise deep length side with a knife.
3. Put the meat mixture inside the eggplant.
4. Heat a pan with medium high heat and add canola oil into the pan. Heat the oil to 350 degrees(when you put wooden chopstick in the oil, there should be bubbles around the chopstick). Place several layers of paper towels on a sheet pan.
5. Fry 2–3 pieces at a time and keep oil temperature around 325 degrees about 4–5 minutes until golden(put it on a skewer and fry it). Take out the eggplant on the sheet pan.
6. Meanwhile for making the sauce, heat a pan with low heat and add the Mirin, ginger, muscovado, sesame oil and soy sauce into the pan until it is boiling. Turn off the heat and take out the ginger. Set aside.
7. Serve it with the sauce (take out the skewer before serving it).
You can also view this recipe on instagram.
