Hakka Shrimp-Stuffed Peppers And Eggplant

Recipe Ingredients

1 tablespoon	15ml	Dried shrimp
1/2 lb	227g / 8oz	Firm white fish fillet - diced
		= (such as snapper or cod)
1		Egg white
2 teaspoons	10ml	Cornstarch
1 teaspoon	5ml	Chopped cilantro
1/2 teaspoon	2.5ml	Sugar
1/4 teaspoon	1.3ml	Salt
		For The Dish
1		Asian eggplant
1		Red bell pepper
2		Anaheim chilies
		Cornstarch - for dusting
2 tablespoons	30ml	Vegetable oil
1/3 cup	78ml	Water
1 tablespoon	15ml	Salted black beans - rinsed, drained,
		And chopped
2 teaspoons	10ml	Minced garlic
1/2 teaspoon	2.5ml	Crushed dried red chili
1/4 cup	59ml	Fish or chicken stock
		= (or canned chicken broth)
1 tablespoon	15ml	Soy sauce
1/2 teaspoon	2.5ml	Sugar
1 teaspoon	5ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water

Recipe Instructions

Pour enough warm water over the dried shrimp in a small bowl to cover them completely. Soak until softened, about 20 minutes. Drain and squeeze out the excess water with your hands.

Prepare the stuffing: Combine the soaked dried shrimp, fish fillets, egg white, cornstarch, cilantro, sugar and salt in the work bowl of a food processor. Process to a smooth paste.

For the Dish: Trim and discard the eggplant stem. Cut the eggplant on the bias into 1-inch pieces. Butterfly each piece by cutting horizontally almost all the way through the slice, starting at one of the long sides. Quarter red bell pepper, remove the seeds, and trim the curved ends so the pieces lay flat. Cut the chili in half lengthwise and discard the stem, seeds and white fleshy ribs from the inside of the pepper.

Dust the vegetables lightly with cornstarch to coat them lightly. Spread the fish stuffing in an even layer over the inside of the pepper and chili pieces. Fill the butterflied eggplant slices with the remaining mousse, dividing it evenly. Dust the vegetables with additional cornstarch to coat them lightly.

Heat a 9- to 10-inch non-stick skillet over medium-high heat until hot. Add 1 tablespoon of the oil and swirl to coat the bottom. Fry the peppers, mousse-side down, and the eggplant flesh-side down (turning once) until lightly browned, 3 to 4 minutes. Add the water, cover the skillet and cook until the stuffing is cooked through, about 3 minutes. Transfer the vegetables to a warm serving platter.

Pour off the water from the skillet and dry throughly. Pour in the remaining 1 tablespoon oil and heat over medium heat until hot. Add the black beans, garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add the stock, soy sauce and sugar and bring to a boil. Add the dissolved cornstarch and cook, stirring, until the sauce thickens slightly. Spoon the sauce over the peppers and eggplant and serve hot.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Hakka Favourites - at Home) - from the TV FOOD NETWORK CANADA

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