I used to have fried eggplant with my ex-colleagues in one of the Kulim restaurant, with fried eggplant is their house specialty dish. It's such a savory flavour that I kept repeating order everytime we repay the visit. In remembrance for the dish after I left the company, which I have lesser frequency of going to Kulim nowadays, I have to turn my craving for fried eggplants from restaurant-serving-plate into my kitchen stove. And this is the chance for me to expand my culinary repertoire too!
Eggplant which have a somewhat bitter taste, becomes tender and rich in flavor when fried. Then it was coated in this slightly salty and spicy sauce, which is perfect enough to awaken lethargic appetite!
Ingredients : 材料
300g eggplant (brinjal, or aubergine) 300g茄子
2 cups oils for deep-frying 2杯炸油
1 tbsp chopped shallots 1大匙葱头子碎
2 red chilies, with seeds removed and chopped 2条红辣椒，去籽切碎
100g shelled prawns 100g虾仁
2 tbsp chopped spring onions 2大匙青葱粒
Seasoning : 调味料
1 tbsp light soy sauce 1大匙生抽
1 tbsp oyster sauce 1大匙蚝油
Dash of pepper and sesame oil 少许胡椒粉和麻油
3 tbsp water 3大匙水
1 tbsp corn flour (with 1 tbsp water), for thickening 芡（1小匙蜀粉加1大匙水)
Method : 做法
1. Cut eggplant (brinjal, or aubergine) into strips and deep-fry until cooked. Dish and drain. Place in a serving plate.
2. Leave 1 tbsp oil, sauté chopped shallot until fragrant. Add in chilli, prawns and stir well. Add in seasoning and stir-fry until well-mixed.
3. Thicken with corn flour water, sprinkle chopped spring onion and stir well. Pour the mixture over fried eggplant and serve.
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