Shrimp with Eggplant, Chili, and Green Onions
Main Dishes • Chinese
Description
Shrimp with Eggplant, Chili, and Green Onions
Ingredients
- Peeled Cooked Shrimp 20 oz
- Scallions 2 pieces
- Pickled Eggplant with Peppers 10 oz
- Vegetable Oil 5 tablespoons
- Water 0 fl oz
- Soy Sauce 0 fl oz
- Sugar 0 oz
- Chili jam 0 oz
- Cilantro 0 oz
- Lime Juice 0 fl oz
- Fresh basil leaves 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the green onions diagonally into 2 cm pieces. Remove the white part of the onion. Finely chop the greens. Cut the eggplants lengthwise in half, then slice them into 1 cm wide pieces.
Step 2
Rinse the shrimp under cold running water, pat dry, and season with salt and pepper.
Step 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. Transfer the cooked eggplants to a plate and cover with foil.
Step 4
Pour another 2 tablespoons of oil into the skillet, add half of the shrimp, and fry on both sides (total of 4 minutes), then transfer to a plate and cover with foil. Repeat the process with the remaining shrimp.
Step 5
Add water, soy sauce, sugar, chili paste to the skillet, and cook over medium heat, stirring, until the liquid reduces by half.
Step 6
Serve the shrimp with eggplants, sauce, green onions, chopped cilantro, and basil leaves.
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