川味茄子卷 Szechuan style brinjals with minced meat & prawns

材料：

茄子350克、炸油适量

配料：

食油2汤匙、辣椒干5条(切2公分长段) 、蒜头2瓣(剁碎) 、辣豆瓣酱2汤匙、肉碎100克、虾肉碎100克

调味料：

酱油1茶匙、L & P黑醋1茶匙、白糖1茶匙、鸡精粉1/2茶匙、花雕酒1茶匙

勾芡：

薯粉1茶匙+清水1汤匙

装饰：芹菜叶少许(随意)

做法：

• 把整条茄子切半公分厚的长片，然后浸泡在盐水中以防氧化变黑。滴干后以热油煎2分钟或至熟透。
• 另外热油爆香辣椒干，盛出，其中部分留待后用；留少许油在锅里，爆香蒜茸后，加入辣豆瓣酱，炒香后加入肉碎和虾肉碎，炒熟后加调味料及部分辣椒干，赞入酒后勾芡。
• 在一片摊平的茄子上铺上炒料，然后卷起，再在上面撒额外炒料及少许辣椒干。重复步骤至材料用完。

Ingredients

350 g brinjal

cooking oil for frying

2 Tbsps cooking oil

5 stalks dried chilly, cut into 2cm lengths

2 cloves garlic, chopped

2 Tbsps hot bean paste (tau pan cheong)

100 g minced pork / chicken

100 g prawns, shelled and chopped

Seasoning:

1 tsp light soy sauce

1 tsp Worcestershire sauce

1 tsp sugar or to taste

1/2 tsp chicken stock granules

1 tsp Shao Hsing Hua Tiau wine

Thickening (combine):

1 tsp tapioca flour

1 Tbsp water

Garnishing: some Chinese celery leaves [optional]

Method

1. Slice whole brinjal at about 0.5cm thick into long lengths,. Dunk in salted water then drain [this is to prevent from turning brown] Pan-fry brinjal pieces in hot oil for two minutes or till soft. Remove and drain.
2. Heat oil in a wok, briefly fry the dried chilly, set aside some for topping later. With the remaining oil in the wok, sauté garlic until fragrant, add hot bean paste for a few seconds until aromatic before adding pork and prawns until cooked. Add seasoning ingredients, some of the fried dried chilly, stir in wine and thicken with thickening solution. Remove filling from the wok.
3. Place a slice of pan-fried brinjal, top with a teaspoon of filling & roll up tightly like a swiss roll. Top each roll with more filling on top & garnish with dried chilly. Repeat until all the brinjal has been filled & rolled up.