Typhoon Shelter Eggplant Box
A classic Hong Kong-style dish with crispy eggplant pockets filled with savory pork, tossed in golden garlic and chili crumbs – crunchy, aromatic, and irresistibly delicious.
Ingredients
17 items- Chinese eggplant 2 (400g)
- ground pork (with some fat) 200g
- ginger-scallion water 2 tbsp
- soy sauce 1 tbsp
- oyster sauce 1 tsp
- white pepper powder ¼ tsp
- salt to taste
- egg 1
- all-purpose flour 50g
- cornstarch 50g
- water 100ml
- garlic cloves 5
- dried red chilies 3-5
- breadcrumbs 30g
- Sichuan peppercorn salt 1 tsp
- sugar ½ tsp
- cooking oil as needed
Nutrition
Steps （8 steps）
In a bowl, combine ground pork with ginger-scallion water, soy sauce, oyster sauce, white pepper and a pinch of salt. Stir in one direction until tacky and marinate for 10 minutes.
Wash eggplants, remove ends. Cut into 1cm thick butterfly slices (first cut not through, second cut through).
Gently stuff each eggplant pocket with the meat filling, press lightly and smooth the edges.
In another bowl, beat egg, add flour, cornstarch and water, whisk into a smooth batter that coats a chopstick.
Heat oil to 170°C. Dip each stuffed eggplant into batter, fry over medium heat for 4 minutes until light golden. Remove. Turn heat to high, refry for 30 seconds until crispy and deep golden.
In a separate pan with a little oil, sauté minced garlic over low heat until fragrant and light golden. Add chilies and breadcrumbs, stir-fry on low until golden.
Return fried eggplants to the pan. Toss over medium heat for about 30 seconds to coat evenly with the garlic-breadcrumb mixture. Sprinkle scallions and serve.
Arrange on a plate, garnish with sesame seeds if desired. Serve hot for maximum crispiness.
Tips
① Double-frying ensures a crispy exterior while keeping the inside tender. ② Batter should be thick enough to coat a chopstick slowly. ③ Use low heat when frying garlic to avoid bitterness. ④ Slice eggplant evenly to prevent breaking during frying.
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