蟠龍茄子 Stuffed Eggplant with Pork and Shrimp

蟠龍茄子（蝦膠豬肉釀茄子）

材料

茄子 ⋯⋯⋯⋯⋯⋯ 1 條
免治豬肉 ⋯⋯⋯⋯ 200 g
急凍蝦仁 ⋯⋯⋯⋯ 100 g
葱 ⋯⋯⋯⋯⋯⋯⋯ 3 條
醬油 ⋯⋯⋯⋯⋯⋯ 1 湯匙
紹酒 ⋯⋯⋯⋯⋯⋯ 1 茶匙
原糖 ⋯⋯⋯⋯⋯⋯ 1 茶匙
胡椒粉 ⋯⋯⋯⋯⋯ 1/4 茶匙
鹽 ⋯⋯⋯⋯⋯⋯⋯ 適量

醬汁

醬油 ⋯⋯⋯⋯⋯⋯ 1 湯匙
味醂 ⋯⋯⋯⋯⋯⋯ 1 湯匙
糖 ⋯⋯⋯⋯⋯⋯⋯ 1 茶匙
水 ⋯⋯⋯⋯⋯⋯⋯ 4 湯匙

生粉（太白粉） ⋯ 1/4 茶匙

做法

1. 蝦仁解凍後用刀拍散蝦肉，以刀背剁至起膠，葱切粒；
2. 取一大碗，放入豬肉、蝦膠和葱花，加入醬油、紹酒、糖、胡椒粉和少許鹽，攪拌均勻備用；
3. 茄子洗淨，以1cm間距切片，但底部不切斷，拿一對筷子放在茄子底部兩邊便可防止切斷；
4. 切好茄子後，把蝦膠豬肉釀入茄子；
5. 平底鑊放約1cm高的油，中火熱油後放入釀好的茄子，轉中小火底面兩邊各煎3-4分鐘至金黃色；
6. 倒出鑊裡的油，然後將釀茄子慢慢滑去碟裡（煮過的茄子較軟腍，容易折斷）；

7. 將醬汁所有材料混合好，倒入同一個平底鑊中小火煮至收汁，淋上釀茄子，完成～

Stuffed Eggplant with Pork and Shrimp

Ingredients

Eggplant  1 pc
Minced pork  200 g
Frozen Shrimp  100 g
Spring Onion  3 pc
Soy sauce  1 tbsp
Shaoxing wine  1 tsp
Raw sugar  1 tsp
Pepper  1/4 tsp
Salt

Sauce

Soy sauce  1 tbsp
Mirin  1 tbsp
Sugar  1 tsp
Water  3 tbsp
Potato Starch  1/4 tsp

Method

1. After thawing the shrimp. Press the shrimps with a knife and use the back of the knife to chop the shrimp. Pile up the shrimp meat and chop again until a smooth paste is formed.
2. Get a mixing bowl. Put pork, shrimp, and spring onion in, add soy sauce, Shaoxing wine, sugar, pepper and salt, mix it well.
3. Place the eggplant between the handles of 2 chopsticks. Slice about 1 cm thick but do not cut through the eggplant.
4. Stuff the stuffing in between each part of eggplant.
5. Get a fry pan add about 1cm high of oil, turn to medium heat. When the oil is hot, put eggplant on, turn to medium low heat to cook each side until golden brown.
6. Drain off the oil, then slowly slide the eggplant into the dish.
7. Mix all the sauce ingredients, put in a sauce pan, cook until right concentrate. Pour on top of the eggplant, done.