Deep Fried Prawn Stuffed Auber

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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

Prep

20min

Cook

20min

Leave aside 2 prawns. Put the others and the white fish in a blender.

Finely chop the 2 prawns kept aside.

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.

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.

Brush some egg white onto each slice and dredge with flour.

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.

Heat up the dashi broth in a separate pan and adjust for taste with the soy sauce. Pour into a small bowl.

Arrange the aubergines on a plate and serve with the dashi broth and grated mooli.

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