Shrimp Stuffed Eggplant

This was dinner a few nights back... Something I first tried at the dim sum joint in Orlando, "Chans". They do theirs a bit different, but so far this is the only recipe I've found that captures the flavors... but not quite the texture. The ones a Chan's I think are roasted, or simmered... not quite sure. We're going to Chans again next weekend, so hopefully I can focus a little more on trying to decontsructing one of my favorite items they serve.... but for now... this yummy crispy deep fried version does satiate the cravings ;-)

Chinese Shrimp Stuffed Eggplant

INGREDIENTS
filling
6 ounces shrimp, coarsley ground
1 scallion, minced
1/2 tsp salt
1 tsp rice wine
1 tsp cornstarch

METHOD
In a medium bowl, mix the shrimp, scallion, salt, rice wine, and cornstarch, blending well. Set aside.


Eggplant
1 large egg
1/3 cup all purpose flour
3 tbsp cornstarch
1/4 tsp salt
1 lb Chinese or Japanese eggplant (the skins on this variety are more tender)
oil for frying

METHOD
In a medium bowl, beat the egg with 1 tbsp water and set aside. Sift together flour, cornstarch, and salt into a deep dish. Line 1 or 2 baking sheers with several layers of paper towels and set aside.

Cut off the ends from the eggplants and discard them. Cut the eggplants into 1 inch thick ovals, making 14 to 16 pieces total. Cut out a deep wedge from the side of each piece. It should go about 2/3 the way through each slice. Salt the eggplant pieces and let stand for 20 mins.

Wipe the eggplant with paper towels to remove salt and moinsture. Stuff the filling into the eggplants using a teaspoon.

Heat oil for frying to 350 degrees.

Drege eggplant in egg, then flour, then carefully lower pieces into oil, cooking for 4-5 minutes, turning several times to brown evenly. Remove and drain on paper towel lined baking sheet. Transfer to plate to keep warm while preparing sauce.

Sauce
2 tsp vegeatble oil
1 scallion
1/2 cup chicken stock
1 tsp fermented black beans, rinsed and mashed
1/2 tsp soy sauce
1/4 tsp sugar
1 tsp cornstarch dissolved in 1 tbsp water

METHOD
Stir fry scallions in oil for 30 seconds or until bright green. Add stock, fermented black beans, soy sauce, salt and sugar and bring to a boil. Stir in cornstarch and cook for 1 minute, or until thickened.

Serve sauce drizzled over eggplant, or server the eggplants resting on a pool of the sauce. =)

Flavors dont get much better than these. The eggplant becomes silk inside a crispy batter. =)