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Рецепт Deep-fried Pork-stuffed Aubergines/Egg-plants
by Robert-Gilles Martineau

Deep-fried Pork-stuffed Aubergines/Egg-plants

This recipe is very Japanese in concept and is called 茄子の挟み揚げ/nasu no Hasami Age, Deep-fried Pork-stuffed Aubergines/Egg-plants!

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Подготовка: Япония Japanese
Приготовление: Порций: 5

Ингредиенты

  • Aubergines/Egg-plants: 5 (choose long ones)
  • Minced pork: 180 g (Hallal foodies can replace it with minced chicken or mutton)
  • Leeks: 3 tablespoons (chopped)
  • Carrots: 3 tablespoons (chopped)
  • Ginger: 1 teaspoon (freshly grated)
  • Cornstrach: 1 tablespoon
  • Beaten egg: 1 tablespoon
  • Salt: １/２ teaspoon
  • Pepper: to taste
  • Deep-frying/batter:
  • Egg: １/２
  • Cornstarch: 4 tablespoons
  • For decoration/accompaniment:
  • Beansprouts: as appropriate
  • Mini-tomatoes: as appropriate

Инструкции

  1. In a bowl, drop the minced pork, chopped vegetables, cornstarch, beaten egg, salt and pepper and mix well by hand. Divide into 10 portions.
  2. Cut off both extremities of the aubergines/egg-plants and peel 4 strips out of the skin to obtain a “zebra design”. Then cut them halfway in twice lengthwise for stuffing.
  3. Sprinkle more cornstach inside the cuttings and fill each space ( 2 for each aubergines) with one portion of pork stuffing.
  4. Mix the batter (egg and cornstarch) and brush the pork stuffing outside edges with it before deep-frying.
  5. Deep-fry at 170 degrees Celsius until you are satisfied with the cooking.
  6. Meanwhile, lightly boil beansprouts in salted water then plunge them in icy water, and drain.
  7. When the aubergines have been cooked, you can serve them whole or cut into pieces of your preferred size.
  8. Decorate dish with beansprouts and mini-tomatoes as shown in picture.
  9. You can season them with chili pepper, rice vinegar or soy sauce (or all together)