Chinese Eggplant Stir Fry with Prawns and Green Peppers
This tasty eggplant and shrimp stir fry is perfect for a fast midweek meal. Serve over steamed rice.
Servings: 2
Ingredients
- For the marinade
- 3 tbsp soy sauce
- 2 large cloves garlic minced
- 2 tbsp runny honey
- 1 tbsp Chinese rice vinegar
- 1 tbsp yellow miso paste
- 2 tsp sesame oil
- 1 tsp dark brown sugar
- ½ vegetable stock cube diluted with hot water
- small piece fresh ginger peeled and grated
- 1 banana shallot very finely diced
- –––
- 1 tsp sesame oil + 1 tbsp rapeseed canola oil to fry
- 10 ½ oz (300g) raw tiger prawns shrimp
- 1 large eggplant (= aubergine), cubed
- 1 green bell pepper cubed
- handful of radicchio leaves halved if large
- 2 red chilies seeded and finely diced
- small bunch spring onions scallions finely diced
- pinch salt
- coriander cilantro leaves to serve
- freshly ground black pepper to serve
- pinch crushed chili flakes to serve
- 1 small red chili sliced into thin rounds, to serve
- brown basmati rice to serve
Instructions
- In a small bowl, dilute the stock cube with a tiny splash of hot water until you have a paste. Add the soy sauce, minced garlic, honey, rice vinegar, miso paste, sesame oil, and sugar. Mix everything together. with a fork. Add the chilies and chopped shallot, mix, and set aside.
- Heat the sesame oil in a wok or large frying pan and quickly fry the prawns until they start turning pink. Transfer onto a bowl and set aside.
- Add the rapeseed oil to the wok and fry the bell pepper for 3-4 minutes until it starts to soften.
- Add the cubed aubergine (eggplant) and a pinch of salt and fry over high heat until the aubergine starts to color and soften. Add half the marinade and continue to fry over fairly high heat.
- Once the aubergines are almost fork tender, add the prawns, radicchio leaves and most of the spring onions and fry everything together for a couple more minutes.
- Serve the stir fry over steamed rice and garnish with the remaining spring onions, the diced chili and some coriander leaves. Season with black pepper, to taste.
