질문하기
Eggplants are filled with finely chopped shrimp and pork, then fried until crispy.
Mix starch with water and let it sit undisturbed. (To make starch sediment)
Wash the eggplants thoroughly and cut them into 3 to 4 sections.
Slice the cut eggplants to create slits (to fill with stuffing).
If using frozen shrimp, thaw it. Finely chop the shrimp (if not frozen) and mix with ground pork and egg yolk.
Season the meat mixture with salt and pepper.
Stuff the seasoned mixture into the slits in the eggplants.
Pour off the water from the starch slurry, leaving about 3 tablespoons.
Add flour and egg white to the starch and mix to make a batter.
Coat the stuffed eggplants in the batter.
Deep-fry or pan-fry the stuffed eggplants until golden.
Fry or bake them again, or use an air fryer at 180°C for 10 minutes for extra crispiness.
