Shrimp Stuffed Eggplant

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February 18, 2017 by Liza Agbanlog 19 Comments

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This shrimp stuffed eggplant is another dim sum dish that I love. It is no surprise to me because I grew up eating a lot of eggplant since a young age. So, when I found this recipe online, I knew that I had to make the dish.There are lots of steps in this recipe, but it is totally worth it. The eggplant was first sliced diagonally. Then, each slice was cut through the middle to make a pocket which was filled with shrimp paste. Afterwards, the slices were fried and then steamed. It was finished by topping with a delicious sauce. My family raved about this dish, even saying that it tastes like the one we eat at restaurants. The shrimp filling makes this dim sum dish even better. It is a dish that I will definitely be making again in the future. Enjoy!

Liza Agbanlog

4.80 from 10 votes

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Chinese

Servings 4 servings

Ingredients

Filling:

1/2 lb shrimp ,peeled and deveined
1/4 teaspoon salt
1 teaspoon cornstarch
1 teaspoon sugar
1/8 teaspoon white pepper
1 teaspoon oyster sauce
1 teaspoon sesame oil
1 teaspoon Shaoxing rice wine
1 egg white ,lightly beaten
2 green onion ,finely chopped
1 1/2 teaspoons vegetable oil
2 Chinese eggplants

Sauce:

2 tablespoons oyster sauce
1 teaspoon sugar
1/2 teaspoon cornstarch
1 clove garlic ,minced
1 green onion ,chopped

Instructions

Coarsely chop the shrimp. In a medium bowl, combine chopped shrimp, salt, cornstarch, sugar, white pepper, oyster sauce, sesame oil, rice wine and egg white. Transfer to a food processor and process until a coarse paste forms.
Transfer paste to a bowl and then add green onions and vegetable oil; stir until well combined. Cover with plastic wrap and put in the fridge for 15 to 30 minutes.
Slice each eggplant on the diagonal, about 1-inch thick, then slice through the middle, but not all the way, to create a pocket for the shrimp.
Fill each eggplant slice to the top with about a teaspoonful of the shrimp mixture. Repeat until all the eggplant slices are filled.
Heat a wok or skillet over medium-high heat with 1/4 inch of vegetable oil. Working in batches, fry the eggplant slices for two minutes on each side until browned. Drain on a plate lined with paper towel.
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Transfer browned eggplant slices to a clean wok or skillet. Add ½ cup water, cover and steam for 5 minutes or until the eggplant is soft and the shrimp is pink and cooked through. Arrange the eggplant on a platter. Set aside.
In a small saucepan, combine the oyster sauce, sugar, cornstarch and 2 tablespoons of water. Cook, stirring for a minute or until sauce thickens.
Stir in the chopped garlic and chopped green onion.
Top each eggplant slices with the thick sauce. Serve and enjoy!

Notes

Recipe source: dimsumcentral.com

Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

Jennue
December 30, 2022 at 9:17 pm

Yes indeed I’ve eaten shrimp stuffed eggplant at my favorite restaurant so I googled it n decided to try this one n yes indeed if I don’t say so myself it was delicious n will make again
Reply
- Liza Agbanlog
  December 31, 2022 at 9:11 am
  Awesome! Take care Jennie and happy new year!
  Reply
T
September 11, 2022 at 12:26 pm

Great recipe thanks so much for making it accessible !
Reply
- Liza Agbanlog
  September 11, 2022 at 4:21 pm
  You are welcome!
  Reply
Mark
May 29, 2021 at 6:17 pm
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I have made this several times and it is always a huge hit. I use the grapefruit knife method mentioned above to make a larger cavity. I tripled the recipe and it made 26 pieces with a good amount of shrimp paste left (so I could’ve made more if I had more eggplant). I made 5 times the sauce recipe and used the microwave to cook the sauce in a glass bowl. Tried the pieces then steamed them and brushed it on. Exactly like what you get in a top notch Dim Sum restaurant!
Reply
Anna
December 30, 2020 at 8:53 am

I was able to make my grown up kids eat eggplant without coercion and they went for seconds! It was so good, I even enjoyed it myself so I’ll be making it again in the near future. Thank you for sharing the recipe!
Reply
- Liza Agbanlog
  December 31, 2020 at 7:58 am
  You are welcome Anna! Glad everyone enjoyed this recipe. Take care and happy new year!
  Reply
Ellie L.
February 2, 2020 at 10:06 am

It is dangerous how delicious this is! I have a lovely dim sum place near my house that I love, but it gets expensive so ai don’t go often. This is my favorite dish they make, so I figured I would give it a go, and now I am going to have to stop myself from making this too much! I ended up using a tiny bit less shrimp because apparently my shells were heavy, so my 10 oz of shrimp with the shells on became about 6 oz after I peeled them. I couldn’t stuff quite as much shrimp into the eggplant as they do in the restaurant, so I ended up using three eggplants (two very large and one medium-small). One of the eggplants I was worried about, because it was very soft and I thought it might have been bad, but that ended up being the best one! I think next time Inwill cut the sugar in the sauce in half, and maybe make 1.5 times more of the sauce. Don delicious, and I am so glad you shared this!
Reply
- Liza Agbanlog
  February 2, 2020 at 11:01 am
  You’re welcome Ellie! Glad you were able to try and made changes along the way. Take care and thanks for writing 🙂
  Reply
Brad
July 10, 2019 at 9:33 pm

Great just as-is! I use a grapefruit knife for the psrtial center cut. After the first cut with the curved part of the blade, then leaving the uncut “hinge” down, I spin the slice halfway and cut again in the same cut, in the same way, leaving the “hinge” untouched and all the shin intact, just ermovving a lens’shaped piece of the eggplant “meat”. This leaves a larger cavity for the shrimp paste and leaves all the delicious skin intact for easier handling.
Reply
- Liza Agbanlog
  July 11, 2019 at 9:08 pm
  Hi Brad,
  Thanks for the feedback and added information. Take care!
  Reply
Rieko
May 4, 2019 at 8:40 am

I made this for a dinner I hosted last night and everyone loved it! It was the star of the meal 🙂
Reply
- Liza Agbanlog
  May 4, 2019 at 10:16 am
  That’s awesome!
  Reply
Linda
March 8, 2019 at 2:13 pm

Can I refrigerate the shrimp paste overnight?
Reply
- Liza Agbanlog
  March 8, 2019 at 7:52 pm
  Hi Linda,
  Yes, you can refrigerate the shrimp paste overnight and use it the next day.
  Reply
Anonymous
December 13, 2018 at 11:21 am
Do you think i can bake the eggplants after frying to achieve the same result?
Reply
- Liza Agbanlog
  December 13, 2018 at 6:05 pm
  Yes, I think it might work. You can give it a try and let me know how it goes.
  Reply
Val
April 14, 2018 at 1:03 pm

This came out great!! My dad is particular when it comes to Chinese food & he said it reminded him of a dish he used to have when growing up in Chinatown. Definitely saving this recipe! Thank you for sharing!
Reply
- Liza Agbanlog
  April 14, 2018 at 2:47 pm
  You’re welcome Val! Glad you were able to try and had success with the recipe. Take care and thanks for writing 🙂
  Reply