Shrimp with eggplant, chili and green onions
2 servings
40 minutes
This exquisite recipe is a harmony of flavors from Chinese cuisine. Juicy royal shrimp, tender eggplants, and spicy chili create a magnificent combination rich in aromatic spices and savory depth. The light sweetness of sugar and the richness of soy sauce balance the brightness of the spices, while green onions, cilantro, and basil add freshness and lightness. This dish is perfect for a cozy family dinner or a festive feast, revealing the full palette of Eastern flavors with every bite.
1
Cut the green onion diagonally into 2 cm pieces. Remove the white part of the onion. Chop the greens finely. Cut the eggplants lengthwise in half, then slice into 1 cm wide pieces.
- Spring onion: 2 pieces
- Baby (finger) aubergines: 250 g
2
Rinse the shrimp in cold running water, dry them, and season with salt and pepper.
- Peeled king prawns: 500 g
- Salt: to taste
- Ground black pepper: to taste
3
Heat 1.5 tablespoons of oil in a skillet (about 25 cm) over medium heat. Add the eggplants to the hot oil, season with salt and pepper, and fry on both sides until golden brown. If the oil absorbs too quickly, add another 1.5 tablespoons. Place the cooked eggplants on a plate and cover with foil.
- Vegetable oil: 5 tablespoon
- Baby (finger) aubergines: 250 g
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 5 tablespoon
4
Pour 2 more tablespoons of oil into the pan, add half of the shrimp, fry on both sides (total 4 minutes), place on a plate and cover with foil. Repeat the procedure with the remaining shrimp.
- Vegetable oil: 5 tablespoon
- Peeled king prawns: 500 g
- Peeled king prawns: 500 g
5
Add water, soy sauce, sugar, chili paste to the pan, and cook over medium heat, stirring, until the liquid reduces by half.
- Water: 0.3 glass
- Soy sauce: 1 tablespoon
- Sugar: 2 teaspoons
- Chili paste: 0.3 teaspoon
6
Serve shrimp with eggplant, sauce, green onions, chopped cilantro, and basil leaves.
- Peeled king prawns: 500 g
- Baby (finger) aubergines: 250 g
- Soy sauce: 1 tablespoon
- Spring onion: 2 pieces
- Cilantro: 1 tablespoon
- Basil leaves: 1 tablespoon