Sweet and Sour Stuffed Eggplant Fritters with Shrimp and Pork
Fried eggplant fritters filled with pork and shrimp, then topped with sweet and sour sauce.
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Translated from a real Chinese home-kitchen recipe — never AI-invented.
Ingredients
- eggplant
- pork
- shrimp paste or shrimp
- egg
- sweet and sour sauce
- flour
- cornstarch
- green onion and ginger
- white pepper
- oyster sauce
- light soy sauce
- salt
- beer
- white sesame seeds
Steps
- 1
Make the filling with half pork mixture and half shrimp.
- 2
Mix cornstarch and flour in a 1:1 ratio, add 1 egg, then add beer gradually in small amounts several times. Add a little oil and mix into a yogurt-like batter. Coat the stuffed eggplant pieces in the batter. When the oil is hot enough that small bubbles form around a chopstick inserted into it, fry over medium heat. Fry one side until the bottom is set, then turn and fry the other side. Fry each side for about 2 minutes until golden, then refry briefly over high heat for 30 seconds.
- 3
Add a little cornstarch slurry and half a spoon of salt to the sweet and sour sauce, then cook it over low heat until it bubbles and lightly coats the spatula. Pour it over the eggplant fritters and sprinkle with white sesame seeds. If you do not have ready-made sweet and sour sauce, you can mix your own.
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