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Chinese Aubergine Stuffed Fritters
4-6 Portions

500-600g aubergines
1 tsp. salt
To Deep Fry:
100g rice flour
2 eggs, beaten
200g potato or corn flour
1 tsp. five spice
pinch salt and white pepper
oil for deep frying

1 garlic clove, finely chopped
2 tsp. ginger, finely chopped
2 tsp. five spice
1 Tbsp dried shrimps, soaked in boiling water
200g minced pork
1 spring onion, finely chopped
1 Tbsp soy sauce
1 tsp. shaoshing wine or dry sherry
1 tsp. caster sugar
pinch salt and white pepper

Slice the aubergine width way into slices around 2cm thick. Make
an incision in the half way down the side of the slices and cut so
as to create a pouch for the stuffing so as not to break through
the flesh. Lay them on a tray and sprinkle them with salt, to remove
some of the bitter juices. Set the slices aside while you prepared
the stuffing. Stuffing: Place the stuffing in a blender and process
it until you have a smooth mixture or finely chop all the ingredients
and combine them together in a bowl until well combined.

Pat dry the aubergine slice with paper toweling. Take teaspoonful
of the stuffing and carefully fill the pouches with the stuffing
(try not to break the flesh and don't overfill them). To Cook: Heat
oil in a wok or deep fryer to 180-1901/4C. Combine the potato or
corn flour, five spice and salt and pepper in a bowl. Place the
egg yolks in a separate bowl and the rice flour in a third bowl.
Toss the aubergine slices in the rice flour, then coat them in the
egg and finely cover them well in the flour. Deep-fry a few slices
at a time in the preheated oil for 2-3 minutes turning them over
halfway through cooking, until they are crisp and golden brown.
Remove the aubergine from the oil and keep them warm while you cook
the remaining slices. To Serve: Distribute the slices among 4-6
plates and serve them with a small bowl of soy sauce on it own or
with 50% soy sauce and 50% red wine vinegar combined

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