• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 200g brinjals
  • 2 cloves garlic, chopped
  • 1 tbsp dried prawns, soaked and coarsely chopped
  • 2 tbsp sesame oil
  • 1 red chilli, seeded and diced
  • 5g Long Jing tea leaves
  • 100ml boiling hot water
  • Seasoning
  • 1 tbsp oyster sauce
  • 1 tsp light soy sauce
  • 1 tsp chicken stock granules
  • Pinch of pepper
  • Pinch of sugar
  • Tea Eggs
  • 12 hard-boiled eggs, with shells intact
  • 15g Jasmine tea leaves
  • 5 slices tong kwai
  • 12 dried Chinese red dates
  • 1.5 litres water
  • Seasoning
  • 1 tbsp dark soy sauce
  • 3 tbsp light soy sauce
  • 25g rock sugar
  • 6 star anise
  • 3g cinnamon stick
  • 1 tbsp chicken stock granules


  1. Steep tea leaves in boiling water for 5 minutes. Drain the tea and deep-fry the tea leaves until crispy. Retain the tea stock for use later.
  2. Cut brinjals into 5cm lengths. Soak in salted water for 1-2 minutes. Drain and pat dry with several pieces of paper kitchen towel. Sprinkle a little cornflour over and deep-fry in hot oil for a minute.
  3. Heat sesame oil in a wok and sauté garlic and dried prawns until fragrant. Add seasoning and brinjals and cook until the gravy is thick. Put in chilli and the pre-fried crispy tea leaves. Dish out and serve.
  4. For Tea Eggs:
  5. Tap the hard-boiled eggs until the shells are slightly cracked. Put aside.
  6. Bring red dates, tong kwai, tea leaves and water to the boil in a pot. Reduce the heat to low and simmer for 10-15 minutes.
  7. Pour the contents into a small crockpot. Add seasoning and cook on medium heat for 2 hours. Halfway through,add the cracked eggs and continue to cook until the flavour of the tea stock is absorbed by the eggs.
  8. Remove and shell the eggs.
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