- 1/2 lb jumbo shrimp, peeled and deveined
- 1/4 tsp salt
- 1 tsp cornstarch
- 1 tsp sugar
- 1/8 tsp freshly ground pepper
- 1 tsp oyster sauce
- 1 tsp toasted sesame oil
- 1 tsp Shaoxing rice wine
- 1 egg white
- 2 Tbsp finely chopped green onion, white and green parts
- 1 1/2 tsp vegetable oil
- 3 Asian eggplants
- 2 Tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp cornstarch
- 1 clove garlic, minced
- 1 green onion, chopped on the diagonal
In the bowl of a food processor fitted with blade attachment, add shrimp and pulse until coarsely chopped. Add salt, cornstarch, sugar, pepper, oyster sauce, sesame oil, rice wine, and egg white. Pulse until a paste forms. Transfer to a bowl, add green onions and oil and stir to combine. Cover with plastic wrap and refrigerate 15 minutes.
Slice each eggplant on diagonal, about 1 1/2″ thick, then slice a wedge piece through the middle, but not all the way, to create a pocket for shrimp.
Fill each eggplant slice with about 1 tablespoon of shrimp mixture. Repeat until all eggplant slices are filled.
Heat a frying pan or wok over medium-high heat with 1/4”of oil. Working in batches, fry eggplant slices on each side until browned, about 2 minutes. Transfer slices to a paper towel-lined plate. Carefully return all eggplant slices to pan, add 1/2 cup water and cover. Steam for 8 minutes, until eggplant is soft and easily pierced with a knife and shrimp is pink and cooked through.
Transfer eggplant to a plate.
In a small bowl, combine oyster sauce, sugar, cornstarch, and 2 tablespoons of water.
Remove any oil from pan, add sauce and cook until thickened, for 2 minutes. Add garlic and half of green onions to sauce and cook for 1 minute. Arrange eggplant on a platter, drizzle sauce on top and then serve hot.