Shrimp Eggplant Box

Shrimp Eggplant Box

1. Prepare materials. Choose long eggplants that are straighter.

2. Remove the yarn from the prawns, chop into prawn paste, add ginger, oyster sauce, and salt. Marinate for 10 minutes.

3. To make the batter: put eggs in a bowl, the same amount of starch as the eggs, a small amount of salt (or leave it alone), and then add a small amount of beer in portions.

4. Adjusting the thickness of the batter mainly relies on beer. Add a small amount of it in batches, stir while adding, and mix until the batter can slowly fall from the chopsticks, forming visible ripples on the surface and then disappear. (Hey, I can’t shoot it, I can only describe it in words... woo woo)

5. Take the middle section of eggplant, the one with more uniform thickness. Cut 5 mm thick, keep the knife, and then cut 5 mm thick, break the knife. (Don't cut 1 cm piece by piece, and then separate it from the middle, it is very difficult to cut evenly. Because it is fresh shrimp filling, it is so cooked, so the thickness of the eggplant should not be too thick.)

6. Put the marinated shrimp stuffing into the eggplant box. Be careful not to put too much stuffing. It is best not to exceed the edge of the eggplant slices.

7. Put the eggplant box into a bowl and coat the batter evenly.

8. Put oil in the frying pan, and the amount of oil should be less than the height of a layer of eggplant slices, so the frying method is more fuel-efficient. Use medium heat, pay attention to observe the color of the egg box at any time, the time of frying in the pan is different, pay attention to turning over.

9. Fry on medium heat for 1-2 minutes. Take it out of the pan and sprinkle with crushed peppercorns with a grinder. The outside is burnt and the inside is tender. You must eat it while it is hot! (If the amount of salt added in the batter or shrimp filling is not enough, you can sprinkle a little salt at this time.)