Eggplant Rolls with Chopped Pork Recipe
cooking times : 8 minutes
Ingredients
85 grams chopped pork
30 grams raw, shelled shrimps}(1)
1/8
teaspoon black pepper}(1)
1/4
teaspoon salt}(1)
1/8
teaspoon MSG}(1)
1/4
teaspoon sugar}(1)
1/4
teaspoon sesame oil}(1)
1/2
tablespoon corn starch}(1)
1/4 Cup chopped onion} (2)
1 tablespoon chopped brill fish( bien u
gan)}(2)
2 slices eggplant, 4 inches long and 1/3
inch thick}(2)
2 stalks Chinese chives or leeks}(2)
1 egg}(3)
3 tablespoon flour}(3)
1 sheet bean curd skin
1 sheet nori or purple laver
6 cup oil for frying
Method
Rinse and devein shrimp; drain.
Separately chop pork and shrimp finely; add (1) and throw mixture lightly against the
inside of bowl to combine ingredients to a smooth paste; add (2)and mix together;
separate into 2 portions. (filling).
Heat oil for deep-frying;
deep-fry the eggplant slices for (1) minutes until soft; drain.
-
Deep-fry chives in oil
for 5 seconds; remove and drain.
Cut bean curd skin in half and
trim each half to a square; cut nori sheet in half. Spread some of (3)
across surface of bean curd
skin; place nori sheet on top and spread more of (3) over surface.
Spread 1 portion of filling across
closer half of nori sheet. Lay 1 section eggplant and 1 stalk Chinese
chive across filling in center and roll
up tightly; repeat for other roll. Heat oil for deep-frying and
deep-fry rolls over medium heat for 4 minutes
until golden brown; remove, drain and cut rolls into bite-size
sections.
-
Place pieces on serving
plate and serve with 5-spice salt for dipping.
-
Garnish with coriander and
tomato slices
* 1 Dried brill fish is available at any Chinese grocery store. First
fry in oil over low heat until golden;
-
remove, drain and chop
finely, then use as directed. If unavailable, omit.
* 2 Green onions may be substituted for Chinese chives.
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