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.
Ingredients
– 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
Filling
– 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
Sauce
– 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
Instructions
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
