Wednesday, January 6, 2010

Chinese Crispy Stuffed Eggplant (5 STAR recipe from MOM)

This is one of my ABSOLUTE FAVORITE home dishes! These eggplant bites are super crunchy on the outside and soft n' juicy in the inside. Basically, they melt in your mouth after you bite through the light, crispy shell! When I was little, my mom used to cook a lot. I remember she always made these eggplant bites for my birthday parties because they made me so happy!

Here's how to make them:

Ingredients (all items are available in MOST Chinese and Vietnamese supermarkets):
- Chinese Eggplants (3 medium size)
- Fish Paste (1 lb - look for fresh fish paste from the Seafood department, if not available, the frozen kind should work just fine for this dish)  
- Tempura Batter Powder (1 packet) 
- Light Soy Sauce (a few teaspoons)
- Sriracha Hot Sauce  (a few drops)
- Black Bean and Garlic Paste (optional-enhance flavor)

Step 1: Wash and dry eggplants. Cut each piece carefully at an angle (around 1/4"thick)

Step 2: Carefully cut between each slice of eggplant, do not cut all the way through so it will hold the fish paste together

Step 3: Pick up some fish paste with a round knife and stuff inside the opening of the eggplant

Step 4: Dip eggplant into tempura batter (to make tempura batter - mix water with powder and stir until there are no lumps or bubbles)

Step 5: Fry them over medium heat until they're golden brown on both sides

Step 6: In a small saucepan, heat up a tablespoon of Black Bean and Garlic Sauce, Sriracha hot sauce and light soy sauce over low heat. Add half a cup of water in the saucepan SLOWLY as you stir it together. Turn off heat and pour sauce over eggplant bites!

Have fun and I hope you like them as much as I do!!!! 

Note: Few people asked me what was FISH PASTE after I made this post...
Well, What is fish paste?

Fish paste comes in all varieties/quality (depending on brand, origin and cost). It's very popular in Asia, so it can be found in most Chinese supermarkets everywhere. You may make it from scratch but I wouldn't recommend it if you're a busy person since it's quite a bit of extra work!

To make it from scratch, please see below:

Whitefish fillets (2 large pieces)
1 Large Egg

Rice wine/dry sherry (1 tablespoon)
Light soy sauce (1 tablespoon)
Fresh ginger (minced finely to a paste)
Salt and pepper (a bit more)
Sesame oil (just a little)

Step 1: Mince fish. Tips: Cut into small pieces and hit it with the side of the heavy blade. Keep chopping back and forth until it has a gluey texture. Can be done in a food processor if desired.

Step 2: Put minced fish in a bowl with the seasonings and egg.

Step 3: Mix well and it's ready to be used for all kinds of Asian dishes!  


  1. Wow, this is an awesome blog, Frances!... I'm gonna surprise Davy w/ this crispy eggplant recipe; I always want to buy chinese eggplants, but don't know many good ways to cook them.

  2. i should try to make this too. Oh I used to love these from the street stalls and had them for supper when I worked in Causewaybay. THanks for the receipe. xxx hoping