Fried shrimp stuffed eggplants
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Shrimp |
| 2 | Eggplants | |
| 3 | Potatoes | |
| 1 | Egg; beaten | |
| 2 | Cloves garlic | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | tablespoons | Flour |
| 2 | Eggs; beaten | |
| 1 | cup | Bread crumbs |
| Oil for frying | ||
Directions
(1) Remove veins from shrimp and wash. Parboil in boiling water 5 minutes, remove shells, and chop into large pieces. (2) Cut eggplants diagonally into pieces ¼ inch thick, dip in water 10 minutes, and drain. Mince garlic. (3) Peel potatoes and cut into rings. Boil potatoes in water for 30 minutes. (4) After potatoes cook, drain off water in which potatoes were cooked. Bring pan back to stove and evaporate moisture by stirring with wooden spatula over low heat. (5) Whip hot potatoes with wooden spatula and force through sieve to make potato powder. (6) Add chopped shrimp, potato powder, minced garlic and beaten egg together and season with salt and pepper. (7) Coat eggplant with flour on both sides. Make eggplant sandwiches with filling (6) in middle. (8) Dip (7) into beaten egg, coat with bread crumbs, and deep- fry at 325øF until crispy.
by Chung Hea Han
From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, .