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+ servings

Shrimps Stuffing w/ Eggplant

Asian Fusion of the shrimp stuffing with eggplants - top with thickening slurry of lobster sauce and mint/basil as garnishment... The whole dish just smell so good, delicious and starred out any competition on the dining table.
Prep Time 30 minutes
Cook Time 20 minutes
Servings 8
Author Victoria


  • 24 oz peeled and de-veined shrimps uncook
  • ½ tsp baking powder
  • ¼ tsp ground pepper
  • ½ Tbsp seasoning of choice optional
  • 1 Tbsp potato starch
  • 1 Tbsp sesame oil
  • 2 large eggplants
  • 1 qt oil for deep frying

Lobster flavor sauce

  • 1 Tbsp vegetable oil or butter
  • 1 clove garlic crush or slice
  • ½ sweet onion dice
  • 2 Tbsp mint or basil chopped
  • 1 Tbsp lobster base better than bouillon or any brand
  • cup water
  • slurry base as below

Slurry Base

  • 1 Tbsp sesame oil
  • 1 Tbsp flour
  • ½ cup water


Shrimps stuffing

  • Coarsely chop shrimps into chunks, then divide into 2 halves.
  • Use the same cut board and knife to mince half of the shrimp chunks, or you can grind them in food processor as well.
  • In a large mixing bowl, combine both halves (minced and chunked) along with stuffing seasoning like: baking powder, potato starch, sesame oil, ground pepper and any optional seasoning of choice.
  • Mix them good with spoon or fork.
  • Then cover and place in fridge to chill for about 10-15 minutes while you're processing other ingredients.

Other Prep works

  • Wash and cut eggplants into 1-inch thick chunks.
  • For each chunk, use a serrate knife to leer through the skin from one side into about 2/3 to create a clamp shell kinda look while leaving the other side intact.
  • Wash and chop all remaining vegetable and herbs: onion, mint/basil, garlic..
  • Combine flour, sesame oil and water to make the slurry base as well.

Stuffing Shrimp into egg plant

  • For each eggplant slice, carefully flip open its flap with one hand and use the other to spoon shrimp mixture into it.
  • Use the back of yr spoon or spatula to lightly taper the edge and evenly seal in all opening gap.
  • Repeat until you're running out of shrimp mixture or eggplant.
  • Extra shrimps can be roundly spoon into deep-frying oil, e.g. shrimp balls. If you have left over eggplant slices, just deep fry them as well and throw into the sauce.
  • Cooking
  • Heat oil and deep frying all shrimp stuffing. Make sure to not over-frying them since the shrimp is quick to get done.
  • Let all the deep-fried stuffing drip excess oil over a steel mesh basket.
  • Have a deep sauce pan or shallower stock pot onto medium heat.
  • Saute garlic and diced onion with vegetable oil or butter.
  • Arrange all fried stuffed eggplant pieces in there, then add lobster base, mint/basil and water.
  • Bring to a boil then pour in the prepared slurry base.
  • When sauce is thick, Sprinkle with some ground pepper and remove pot from heat source.
  • Serve as appetizer or main along some rice, potato or sides.