Sesame Prawn Filled Baby Aubergines

Instructions

1. Add the chopped prawns, salt, cornflour, sugar, sesame oil, Shaoxing wine, egg, spring onions, and white pepper directly into a food processor and blitz until you get a coarse paste, remove to a bowl and stir in the spring onions and vegetable oil.
2. Carefully cut the baby aubergines with a sharp knife lengthways 90% of the way through (not all the way!), making sure to keep the top stem intact, open it out creating a little pocket, repeat with each piece, and set aside.
3. Fill each eggplant with the prawn mixture until they are bulging slightly at the top, sprinkle with sesame seeds, press the mixture down, so it is firm with the sesame seeds on top.
4. In a large saucepan or wok, add some cooking oil and fry the eggplants for a few minutes on each side until browned slightly. You may need to work in batches, drain on kitchen towels.
5. Add eggplants to a steamer or steam basket and steam for a total of 10 minutes until pink and cooked through.
6. To make the sauce, first, mix the cornflour with 2 tbsp water, set aside
7. In a small saucepan on medium heat, heat the oil, sesame oil, and minced garlic and cook for a minute. Add the stock
8. Add the oyster sauce, soya sauce, sugar, and cornflour mix to the saucepan, season with salt and pepper, simmer and mix until the sauce starts to thicken
9. Arrange the cooked aubergine onto a serving plate and pour over the sauce
10. Garnish with chopped spring onions
11. Serve and enjoy!