Crispy Fried Eggplant Pockets
Crispy on the outside, tender and juicy inside. Eggplant slices stuffed with seasoned pork, battered and deep-fried until golden. An irresistible Chinese home classic.
Ingredients
14 items- Long eggplant 2 (about 500g)
- Ground pork 200g
- Fresh ginger 10g
- Scallions 20g
- Light soy sauce 1 tbsp (15ml)
- Dark soy sauce 1 tsp (5ml)
- Shaoxing wine 1 tbsp (15ml)
- Salt ½ tsp (3g)
- White pepper powder a pinch (1g)
- Egg 1
- All-purpose flour 50g
- Cornstarch 30g
- Water about 60ml
- Cooking oil 500ml (for deep-frying)
Nutrition
Steps （8 steps）
Trim eggplants, wash, and cut into double slices (first cut ¾ through, second cut separates). Sprinkle with salt, rest 10 min, squeeze out excess water.
In a bowl, combine pork, ginger, scallions, light & dark soy sauces, wine, salt, white pepper, and one egg white. Stir in one direction until springy, about 2 min.
In another bowl, mix flour, cornstarch, reserved egg yolk, and enough water to make a smooth batter that lightly coats a spoon. Rest 5 min.
Take one eggplant slice pair, fill with a portion of meat mixture, press gently. Repeat for all.
Heat oil in a pot over medium heat to 180°C (350°F). Dip each pocket in batter to coat, then carefully place in oil.
Fry over medium-low heat for 3–4 min until golden and floating; turn occasionally for even color. Remove and drain.
Raise oil temperature to 200°C (400°F). Return all pockets and fry for 1 min until deep golden and crispy. Drain.
Arrange on a plate. Sprinkle with Sichuan pepper salt or serve with sweet chili sauce.
Tips
1. Salting and squeezing eggplant prevents splattering and improves texture. 2. Stir filling in one direction for tender, bouncy results. 3. Batter should not be too thick; just enough to coat evenly. 4. Double-frying is key for extra crispiness; do not skip.
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