For years, I used to do my marketing at the neighbourhood weekly Pasar Malam (night market). I like to shop there as I can enjoy a variety of local foods while buying fresh and cheaper vegetables, fruits, fish, poultry and meats. Last Monday, I resumed my marketing routine there and was delighted to buy these young fresh eggplants.
For the past 2 years in Auckland we hardly ate eggplants. Not that eggplants were not easily available in NZ but the local eggplants found in NZ had a much firmer texture and not as tasty. Whereas the imported Asian eggplants were expensive in Auckland.
Yummy Yummy Hawkers' Fair.
In general, it is preferred to keep the eggplant skin for deep frying, but since I had already removed the skin, I proceeded with them skinless.
|Eggplant with Prawns 香滑茄子虾仁 featured in Group Receipes 30/05/2011|
EGGPLANT WITH PRAWNS
1 tbsp chopped shallots/garlic
2 red chillies, removed seeds and chopped (optional)
2 tbsp chopped spring onion (optional)
Oil for deep frying
1 tbsp light Soya sauce
1 tbsp Oyster sauce
Dash of pepper and sesame oil
3 tbsp water (more if prefer saucy)
1 tsp corn flour mixed with 1 tbsp water for thickening