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

Deep Fried Prawn Stuffed Aubergine (Shinjo)

Recipe ID :1444 Posted on 14 DEC 2015

Serves 3

Prep 20min
Cook 20min
views 3,097
printed 83

saved 0

This goes really well with sake or beer.

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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.

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