Stuffed vegetables


Stuffed vegetables

This is actually yong tau foo served with a savoury sauce. In Chinese, niang means “stuffed”, and san bao means “three treasures”, referring to the eggplant, red chilli, and capsicum.


Makes about 35 pieces
– Eggplant (aubergine/brinjal) 1, cut into
– 1 cm (1/2 in) thick rounds
– Red chillies 3
– Capsicum (bell pepper) 1
– Potato starch for coating
– Cooking oil for pan-frying
– Prawns (shrimps) 200 g (7 oz)
– Squid paste 100 g (31/2 oz)
– Salt 2 g (1/15 oz)
– Potato starch 4 g (1/7 oz)
– Chicken powder a pinch
– Sugar 6 g (1/5 oz)
– Ground white pepper a dash
– Sesame oil a dash
– Salt a pinch
– Chicken powder a pinch
– Sugar a pinch
– Black soy sauce a dash
– Oyster sauce a dash
– Minced garlic 1 tsp
– Potato starch a pinch


Step 1: 
Butterfly each eggplant round.

Step 2: 
Slit chillies lengthwise to de-seed, then halve them horizontally.

Step 3: 
Cut capsicum in half and remove the core. Cut each half into quarters.

Step 4: 
Coat the insides of the vegetables with potato starch.

Step 5: 
Prepare filling. Shell and de-vein prawns. Wash and drain well before
chopping into smaller pieces.

Step 6: 
Mix in seasoning ingredients, followed by squid paste. Stir until mixture is sticky. Apply filling onto vegetables.

Step 7: 
Heat a pan for about 1 minute. Add 2 Tbsp oil and arrange stuffed vegetables, fi lling side down, to pan-fry for about 1 minute.

Step 8: 
Ladle in about 125 ml (4 fl oz / 1/2 cup) water and cover with a lid. Cook for about 4 minutes more.

Step 9: 
Meanwhile, mix sauce ingredients together. Dish out stuffed vegetable and serve with the sauce.

Food: Stuffed vegetables

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