The World of Dim Sum Cookbook: Small Plates for Big Tastes by Stone Martha

Author:Stone, Martha [Stone, Martha]
Language: eng
Format: epub
Published: 2020-08-07T16:00:00+00:00

1 tbsp. fish sauce

1 tbsp. mirin

½ tsp. brown sugar

2 tbsp. cornstarch

Salt and pepper to taste

Directions:

1. First, place the filling ingredients in a food processor and create a paste.

2. Refrigerate for 30 minutes

3. Slice the eggplants into 2-inch slices. Cut into the slices in the center, but don’t cut through.

4. Stuff the center of each slice with the shrimp paste.

5. Heat the oil in a skillet.

6. Fry the eggplant slices for 4 minutes on each side. Add more oil if needed.

7. Transfer the eggplant to a steamer plate.

8. Fill the steamer with 2 cups of water and have the water at simmering point.

9. Turn off the heat while placing the steamer plate into the steamer.

10. Turn the heat back on.

11. Steam for 10 minutes.

12. Next, for the sauce, heat the olive oil and sauté the garlic for 1 minute.

13. Stir in the remaining ingredients except for the cornstarch.

14. When the sauce is simmering, combine the cornstarch with 3 tbsp. water and pour into the sauce.

15. Cook for 2 minutes.

16. Transfer the eggplants on a platter and cover with the sauce.

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