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Shrimp With Chinese Eggplant Recipe

Name: Malaya Kitchen Asian Fusions Shrimp With Chinese Eggplant Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb shrimp, peeled and deveined (medium, 30-40 count/lb); 2 cups Chinese (Asian) eggplant; 3 tbs vegetable oil; 3 tsp garlic, minced; 1 tsp ginger, peeled and minced; 3 tbsp scallions (green parts plus white), thinly sliced; 1 tsp Thai or bird's eye chilies, thinly sliced (optional); 2 tbs soy sauce (light); 1 tbs oyster sauce; 1 tsp rice vinegar; 1 tsp sesame oil; 1 cup chicken or vegetable stock; 1 tsp light brown sugar or palm sugar; 1 tsp cornstarch; 2 tbs water (for cornstarch slurry); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp toasted sesame seeds (optional); 2 tbsp cilantro leaves (optional)

Inspired by Malaya Kitchen Asian Fusion

Time30m

Serves3

Make Shrimp With Chinese Eggplant Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main ingredients

1 lb shrimp, peeled and deveined (medium, 30-40 count/lb)

2 cups Chinese (Asian) eggplant

3 tbs Tuscany sunflower oil

3 tsp Garlic, minced

1 tsp ginger, peeled and minced

3 tbsp scallions (green parts plus white), thinly sliced

1 tsp Thai or bird's eye chilies, thinly sliced (optional)

Sauce

2 tbs soy sauce (light)

1 tbs oyster sauce

1 tsp Rice vinegar

1 tsp Toasted sesame oil

1 cup chicken or vegetable stock

1 tsp light brown sugar or palm sugar

1 tsp Cornstarch

2 tbs water (for cornstarch slurry)

Seasoning & finishing

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp toasted sesame seeds (optional)

2 tbsp cilantro leaves (optional)

Method

Preparation

Prepare shrimp

Pat shrimp dry with paper towels and season lightly with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Set aside in the refrigerator while you prep vegetables.

Prepare eggplant

Trim and halve the Chinese eggplants lengthwise, then cut each half into 1-inch diagonal pieces (about 1" chunks). If eggplants are large, scoop out seeds if overly seedy. Place cut eggplant in a bowl and lightly salt (about 1/2 tsp) and let sit 10 minutes to draw out moisture; then pat dry with paper towels.

Mix sauce

In a small bowl whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, and stock until sugar dissolves. In a separate small cup stir cornstarch into 2 tablespoons water to make a slurry; set both aside.

Cooking

Pan-fry eggplant

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add eggplant pieces in a single layer (work in batches if necessary) and sear, stirring occasionally, until they are golden and tender, about 6–8 minutes. If eggplant absorbs too much oil, add up to 1 tablespoon more oil. Transfer cooked eggplant to a bowl and set aside.

Cook aromatics

Reduce heat to medium. Add remaining 1 tablespoon oil to the pan. Add minced garlic, minced ginger, and sliced chilies if using. Stir-fry for about 30 seconds until fragrant but not browned.

Cook shrimp

Increase heat to medium-high. Add seasoned shrimp to the pan in a single layer. Cook without moving for 1 minute, then stir and continue cooking until shrimp are opaque and just cooked through, about another 1–2 minutes depending on size. Remove shrimp to the bowl with eggplant.

Combine and sauce

Return eggplant and shrimp to the pan. Pour the prepared sauce (soy/oyster/stock mix) over the shrimp and eggplant. Bring to a gentle simmer for 1–2 minutes to heat through and let flavors marry.

Thicken sauce

Give the cornstarch slurry a quick stir and add it to the simmering pan while stirring constantly. Cook for 30–60 seconds until the sauce thickens and becomes glossy. Taste and adjust seasoning with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper if needed.

Finish

Turn off heat. Stir in sliced scallions (reserve a few for garnish) and drizzle sesame oil over the dish. Sprinkle with toasted sesame seeds and cilantro if using. Let rest 1–2 minutes so flavors meld before serving.

To serve

Serve hot over steamed jasmine rice or with noodles. Garnish with remaining scallions, sesame seeds, and cilantro.