Chinese Fried Stuffed Eggplant 炸茄盒 Zha Qie He Recipes
FRIED STUFFED CHINESE EGGPLANT
Provided by Xiao Yang
Categories Pork Vegetable Appetizer Side Fry Eggplant Deep-Fry Gourmet Dairy Free Tree Nut Free No Sugar Added
Yield Makes 4 first-course servings
Number Of Ingredients 12
Steps:
- Cut off 1 1/2 inches from bottom of eggplant and discard. Move knife 1/4 inch from cut side and cut almost but not all the way through eggplant (this is the pocket). Move knife 1/4 inch from pocket cut and cut slice free from eggplant. Make 7 more slices with pockets in same manner.
- Stir together pork, scallion, ginger, soy sauce, and salt in a bowl with a fork. Spread 1 tablespoon filling in each eggplant pocket.
- Heat 1/2 inch oil in a 10-inch heavy skillet over moderate heat until it registers 360°F on thermometer (see cooks' note, below).
- Meanwhile, whisk together flour, egg, and water in a bowl until batter is smooth. Dip 4 eggplant slices, 1 at a time, into batter, shaking off excess to leave a thin coating, and fry, turning over once, until eggplant is tender when pierced with a fork and batter is pale golden, 4 to 5 minutes total. Transfer to paper towels to drain. Return oil to 360°F, then coat and fry remaining 4 slices in same manner. Drain briefly on paper towels and serve immediately.
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- Peel and mince the ginger. Slice the green onion into small pieces. In a large bowl, add the rest of the sandwich ingredients except the eggplant. This includes the 1 lb (~450g) of ground pork belly, minced ginger, sliced green onions, 1/2 teaspoon of kosher salt, 1 tablespoon of light soy sauce, 1 tablespoon of Chinese cooking wine, 1/4 teaspoon of sugar, 1 teaspoon of corn starch, 1/4 teaspoon of ground white pepper, and 1 egg. Mix everything with a circular motion either clock-wise or counter clock-wise until everything is evenly combined. Let the pork belly fillings marinate while preparing for the other ingredients.
- Wash the eggplant. Cut as shown in the pictures. If you're using a thinner eggplant, cut it at a angle so the cross section has an oval shape and more area to work with. If the eggplant is thick, cut it straight down so the cross section has a round shape. When cutting, make 2 different cuts. Leave 1/4 inch (~0.6cm) between each cut. DO NOT cut all the way on the first cut (so the fillings can go inside while the eggplants are still connected).
- In a separate bowl, combine everything under the the "batter" section in the ingredients. This includes 1/2 cup of flour, 1 tablespoon of corn starch, 1 egg, 1/2 cup of water, and 1 teaspoon of baking powder. Mix thoroughly. The batter should be smooth and thick enough that when lifting, a peak forms then subsides quickly.
- Scoop enough pork belly filling into the eggplant, one at a time until all the eggplants are filled. See pictures. There should not be any extra filling sticking out from the oval shaped eggplant bread.
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