• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 600g brinjal
  • 200g minced pork
  • 100g prawns, shelled and chopped
  • 2 to 3 tbsp oil
  • 1 tbsp hot bean paste ({tau pan cheong})
  • 1 tbsp chopped garlic
  • 1 tsp Shao Hsing Hua Tiau wine
  • Seasoning:
  • 1 tsp light soy sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp, or to taste, sugar
  • 1/2 tsp chicken stock granules
  • Thickening (combine):
  • 1 tsp cornflour
  • 1 tsp water

Instructions

  1. Cut brinjal into 5cm to 6cm lengths and halve each of these sections. Deep-fry brinjal pieces in hot oil for two to three minutes till soft. Remove and drain.
  2. Heat oil in a kuali and stir-fry pork and prawns until cooked. Remove any excess oil. Add chopped garlic and hot bean paste and stir in wine. Stir-fry for one to two minutes until aromatic.
  3. Add brinjal and seasoning and stir-fry well. Mix in thickening and toss well to mix. Serve immediately.

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