食油2汤匙、辣椒干5条(切2公分长段) 、蒜头2瓣(剁碎) 、辣豆瓣酱2汤匙、肉碎100克、虾肉碎100克
酱油1茶匙、L & P黑醋1茶匙、白糖1茶匙、鸡精粉1/2茶匙、花雕酒1茶匙
350 g brinjal
cooking oil for frying
2 Tbsps cooking oil
5 stalks dried chilly, cut into 2cm lengths
2 cloves garlic, chopped
2 Tbsps hot bean paste (tau pan cheong)
100 g minced pork / chicken
100 g prawns, shelled and chopped
1 tsp light soy sauce
1 tsp Worcestershire sauce
1 tsp sugar or to taste
1/2 tsp chicken stock granules
1 tsp Shao Hsing Hua Tiau wine
1 tsp tapioca flour
1 Tbsp water
Garnishing: some Chinese celery leaves [optional]
- Slice whole brinjal at about 0.5cm thick into long lengths,. Dunk in salted water then drain [this is to prevent from turning brown] Pan-fry brinjal pieces in hot oil for two minutes or till soft. Remove and drain.
- Heat oil in a wok, briefly fry the dried chilly, set aside some for topping later. With the remaining oil in the wok, sauté garlic until fragrant, add hot bean paste for a few seconds until aromatic before adding pork and prawns until cooked. Add seasoning ingredients, some of the fried dried chilly, stir in wine and thicken with thickening solution. Remove filling from the wok.
- Place a slice of pan-fried brinjal, top with a teaspoon of filling & roll up tightly like a swiss roll. Top each roll with more filling on top & garnish with dried chilly. Repeat until all the brinjal has been filled & rolled up.