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Summer Kitchen
Stuffed braised aubergine
A classic Hakka dish that combines soft-textured aubergine with springy prawn paste , enveloped in a richly smooth oyster sauce .
Kwoklyn Wan
SERVES 4
• 350g raw king prawns , shelled and deveined
• ¼ tsp sugar
• ¼ tsp white pepper
• 1 tsp sesame oil
• 1 tbsp vegetable oil , plus 1 tbsp for frying
• 1 tsp Chinese rice wine or dry sherry
• 1 egg
• 1 tsp cornflour
• 3 spring onions , chopped into small pieces
• 2 large aubergines
FOR THE SAUCE
• 1 tbsp vegetable oil
• 1 tsp chicken powder
• 2 tbsp oyster sauce
• 1 tsp dark soy sauce
• pinch of white pepper , to taste
• 1 tbsp Chinese rice wine or dry sherry
• 5 garlic cloves , minced
• 1 tbsp cornflour mixed with 2 tbsp water to make a slurry
• 1 tsp sesame oil
1 Put the prawns into a blender and pulse until you have a chunky paste – you don ’ t want to over-mince the prawns , as small pieces add a nice texture to the dish . Transfer to a large bowl and add the sugar , white pepper , ¼ tsp salt , sesame oil , vegetable oil , rice wine , egg , cornflour and half the spring onions . Mix well until you have an evenly distributed paste . Cover and chill for 30 mins . 2 Cut the aubergines in half lengthwise and then slice into 2cm-thick half-moon shapes . Cut each aubergine half-moon in half again from the skin side , but not all the way through – you ’ re creating a cavity for your filling ( think of an open clam shell ). Using a teaspoon , carefully fill the aubergine cavities with prawn paste – you do want it to bulge out slightly . 3 Once all the aubergine half-moons are filled , heat a non-stick wok over a medium heat . Add the extra vegetable oil and fry the aubergines , prawn-side down , until golden . 4 While the prawn and aubergine is browning , combine all of the sauce ingredients ( except for the garlic , sesame oil and cornflour slurry ) and 350ml water together . Mix well . 5 Now add the garlic to the wok and fry for 20 seconds until fragrant . Pour in the sauce around the aubergines . Turn the heat down to a low simmer and put a lid on top of the wok . Cook for 15 mins until the aubergine is tender . 6 Carefully remove the cooked aubergine from the wok and arrange on a serving plate . Give the cornflour slurry a mix to loosen and slowly add to the sauce to thicken , stirring continuously . Switch off the heat and add the sesame oil . Pour the sauce over the stuffed aubergines and finish with the remaining spring onion .
118 bbcgoodfoodshow . com