GREAT
CHINESE RECIPES
PRAWN
WITH EGGPLANT RECIPE
2
medium-size eggplants
60
g (2 oz.) Szechwan preserved vegetables (Note: preserved vegetables are
obtainable at Chinese food stores. If unavailable, substitute a small can of
Chinese pickled vegetables)
8
large green prawns
Oil
for deep-frying
BATTER
1/2-cup
plain flour
1-teaspoon
baking powder
1/2-cup
corn flour
¾
cup cold water
1/2-teaspoon
salt
1
egg white
Sift
dry ingredients into bowl, gradually add water and mix to a smooth batter.
Just
before using the batter, beat the egg-white until soft peaks form and fold
into the batter.
Cut
the eggplants into 1 cm (1/2 in.) slices across; then make a cut down in the
centre of each slice, leaving 1 cm (½ in.) uncut at the base.
Cut
8 slices.
Shell
and devein the prawns and slice and finely chop the preserved vegetables.
Sandwich
preserved vegetables into slit of eggplant slices, arrange 1 prawn on each
slice, in the round centre.
With
the help of chopsticks or tongs, dip each slice into batter, coat evenly, and
drain slightly on sides of bowl and place into deep hot oil, fry until golden
brown and drain on absorbent paper.
Fry
only 3 or 4 slices at a time to avoid sticking while frying.
Serves
4 or 8.
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