Batter Fried Stuffed Eggplant
|Rice wine/Dry sherry||1 Teaspoon|
|Soy sauce||2 Tablespoon|
|Minced ginger root||1⁄2 Teaspoon|
|Sesame oil||1 Tablespoon|
|Ground pork/Ground beef||1⁄2 Pound|
|Eggplant||1 Pound (1 Piece)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Ice water||2⁄3 Cup (10.67 tbs)|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
Mix marinade ingredients in a small bowl.
Add ground meat; mix well.
Let stand about 20 minutes.
Cut eggplant in half lengthwise.
Cut each half into 3/4-inch slices.
Cut each slice in half but not all the way through to make a pocket.
Combine coating ingredients in a medium bowl.
Mix well to dissolve lumps.
Place 2 tablespoons marinated ground meat in an eggplant pocket; press together gently.
Repeat with remaining meat mixture and pockets.
Heat 6 cups oil in wok over high heat to 350°F (175°C).
Reduce heat to medium.
Dip each stuffed eggplant piece into coating and carefully lower into hot oil with a slotted metal spoon.
Deep-fry several at a time 2 to 3 minutes.
Remove from oil with slotted spoon and set aside.
Repeat with remaining pieces.
When all have been fried once, turn heat up to high and reheat oil.
Deep-fry eggplant pieces again 30 seconds to 1 minute until golden.