Crispy Eggplant Dumplings with Shrimp
Easy Recipe for Fried Eggplant Dumplings with Shrimp
Wondering how to make eggplant delicious? This recipe was born from that very question! Enjoy the tender texture of eggplant combined with the delightful chewiness of shrimp, all in one bite. Perfect for a unique twist on a classic ingredient, this dish is surprisingly simple to make at home. Impress your family with these crispy on the outside, juicy on the inside eggplant delights!
Ingredients- 1 medium eggplant
- 100g frozen shrimp, thawed
- 1.5 Tbsp egg white (about 0.5 large egg)
- 0.5 Tbsp cornstarch or potato starch
- All-purpose flour or tempura flour, as needed for coating
Cooking Instructions
Step 1
Thaw the frozen shrimp under cold running water, then pat them dry thoroughly with paper towels. Lightly season the thawed shrimp with salt and pepper to enhance their flavor.
Step 2
Finely chop the seasoned shrimp. For a pleasant chew, chop them coarsely; for a smoother texture, mince them very finely. Adjusting the size of the chopped shrimp is a key to personalizing the taste.
Step 3
In a bowl, combine the chopped shrimp with the egg white and starch. Mix well until a cohesive paste forms. This mixture will help the shrimp filling adhere to the eggplant and ensure a tender texture when fried.
Step 4
Wash the eggplant and remove the stem. Slice it diagonally into pieces about 3-4 cm thick. Carefully make a cross-shaped cut or a deep slit in the center of each slice, ensuring not to cut all the way through. This pocket will hold the shrimp filling.
Step 5
Gently stuff the shrimp mixture into the slits you made in the eggplant slices. Use a small spoon or spatula to fill the pockets neatly.
Step 6
Prepare the batter for frying. In a separate bowl, mix flour (all-purpose or tempura flour) with water gradually, stirring until you achieve a coating consistency that is thick enough to cling to the eggplant but not too heavy. A well-balanced batter ensures crispiness.
Step 7
Heat a generous amount of cooking oil in a frying pan over medium heat. The oil temperature is crucial; too low and the dumplings will absorb excess oil, too high and they’ll burn quickly. Once the oil is at the right temperature, carefully dip the filled eggplant pieces into the batter, ensuring they are fully coated, and gently place them into the hot oil to fry.
Step 8
Fry the eggplant dumplings, turning them occasionally, until they are golden brown and the shrimp filling is cooked through. Frying over medium heat allows the inside to cook thoroughly without burning the exterior. Once cooked, remove the dumplings from the oil and place them on a wire rack or paper towels to drain any excess oil, keeping them wonderfully crispy.
