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Deep Fried Prawn Stuffed Aubergine (Shinjo)

This goes really well with sake or beer.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 3 Prep: 20 min Cook: 20 min

Ingredients

Aubergine 1/2
King prawns 6-7
White fish fillet (like cod) 1
Ginger 1 thumb
Spring onions or shallots 2
Flour as required
Dashi broth 300ml
Soy sauce as required
Finely grated mooli 4 tbsp
Salt & pepper as required
Vegetable oil as required
Egg white as required

Method

1
Leave aside 2 prawns. Put the others and the white fish in a blender.
2
Finely chop the 2 prawns kept aside.
3
Add together Steps 1 & 2, salt & pepper, finely grated ginger and the finely chopped spring onion. Add some of the egg white and stir everything together well.
4
Slice the aubergine in half lengthways first, then into 5-6mm thick half-moon slices. Score each slice to make a pocket and stuff with a small bit of Step 3.
5
Brush some egg white onto each slice and dredge with flour.
6
Put the vegetable oil in a frying pan and add the stuffed aubergine slices and fry on a medium heat until golden brown. Take care to fry long enough for the prawns to cook thoroughly. Remove from the oil.
7
Heat up the dashi broth in a separate pan and adjust for taste with the soy sauce. Pour into a small bowl.
8
Arrange the aubergines on a plate and serve with the dashi broth and grated mooli.

Tips & Note

●If you can smell the fish in Step 3 add a dash of sake.
●If you like it a sweeter taste, add mirin to Step 7.

Deep Fried Prawn Stuffed Aubergine (Shinjo)

This goes really well with sake or beer.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 3

Prep: 20 min

Cook: 20 min

Ingredients

Aubergine 1/2
King prawns 6-7
White fish fillet (like cod) 1
Ginger 1 thumb
Spring onions or shallots 2
Flour as required
Dashi broth 300ml
Soy sauce as required
Finely grated mooli 4 tbsp
Salt & pepper as required
Vegetable oil as required
Egg white as required
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Deep Fried Prawn Stuffed Aubergine (Shinjo)

Recipe ID :1444 Posted on 14 DEC 2015
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Serves 3

Prep 20min
Cook 20min
views 9,905
printed 136

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This goes really well with sake or beer.

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yhiranuma
Recipe By
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yhiranuma
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Ingredients

Print Ingredients Email Ingredients
1/2
6-7
1
1 thumb
2
as required
300ml
as required
4 tbsp
as required
as required
as required

Method

Prep
20min
Cook
20min
1
Leave aside 2 prawns. Put the others and the white fish in a blender.
2
Finely chop the 2 prawns kept aside.
3
Add together Steps 1 & 2, salt & pepper, finely grated ginger and the finely chopped spring onion. Add some of the egg white and stir everything together well.
4
Slice the aubergine in half lengthways first, then into 5-6mm thick half-moon slices. Score each slice to make a pocket and stuff with a small bit of Step 3.
5
Brush some egg white onto each slice and dredge with flour.
6
Put the vegetable oil in a frying pan and add the stuffed aubergine slices and fry on a medium heat until golden brown. Take care to fry long enough for the prawns to cook thoroughly. Remove from the oil.
7
Heat up the dashi broth in a separate pan and adjust for taste with the soy sauce. Pour into a small bowl.
8
Arrange the aubergines on a plate and serve with the dashi broth and grated mooli.

Tips & Note

●If you can smell the fish in Step 3 add a dash of sake.
●If you like it a sweeter taste, add mirin to Step 7.

Category

Japan Deep Fried Katsu Asparagus Cod Eggs Fish Green Vegetables Prawns Seafood Shellfish Spring Onions Light Bites Summer

Related king prawns light soy sauce dashi broth soy sauce daikon mooli
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