Elegant ‘Yu Xiang Qie’ with Shrimp Recipe
Elegant ‘Yu Xiang Qie’ with Shrimp Recipe
Create an exquisite Chinese dish with just eggplant and shrimp: Yu Xiang Qie
Introducing ‘Yu Xiang Qie’ (Eggplant with Fish-Fragrant Sauce), a luxurious Chinese dish where succulent shrimp meets tender eggplant for a fantastic harmony. The recipe involves stuffing thinly sliced eggplant with minced shrimp, deep-frying them until crispy, and then generously topping with the signature spicy and sweet Yu Xiang sauce. You can create a delicious meal that rivals that of high-end Chinese restaurants right in your own home. This dish is perfect for entertaining guests or for a special occasion meal.
Main Ingredients- 1 eggplant (medium size)
- 15 shrimp (about 200g), fresh or frozen
- Pinch of salt
- Pinch of black pepper
- 1/2 egg white
- 1 Tbsp Shaoxing wine or cooking wine
- 1 paper cup (approx. 150ml)튀김가루 (Korean frying powder)
- 130ml cold water
- 1/4 stalk green onion (white part)
- 1 Tbsp minced garlic
- 1 chili pepper (like Serrano or Jalapeño)
- 1 red chili pepper
Yu Xiang Sauce Ingredients- 1 Tbsp chili oil
- 1 Tbsp soy sauce
- 1 Tbsp Pixian broad bean paste (doubanjiang)
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp Shaoxing wine or cooking wine
- 1 Tbsp ketchup
- 5 Tbsp water
- 1 tsp cornstarch
- 2 Tbsp water (for cornstarch slurry)
- 1 Tbsp chili oil
- 1 Tbsp soy sauce
- 1 Tbsp Pixian broad bean paste (doubanjiang)
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp Shaoxing wine or cooking wine
- 1 Tbsp ketchup
- 5 Tbsp water
- 1 tsp cornstarch
- 2 Tbsp water (for cornstarch slurry)
Cooking Instructions
Step 1
First, prepare the aromatics for the sauce. Finely mince the white part of the green onion, garlic, chili pepper, and red chili pepper. If you enjoy a spicier kick, feel free to increase the amount of chili pepper.
Step 2
Slice the eggplant into rounds about 1cm thick. Make a deep cut in the center of each slice, creating a pocket for the shrimp filling. Be careful not to cut all the way through; leave about 1cm intact at the edges to hold the filling.
Step 3
Peel and devein the shrimp. Using the back of your knife, finely mince the shrimp. While a food processor can be used, it’s best to mince it by hand to retain some texture, rather than making it completely smooth.
Step 4
In a bowl, combine the minced shrimp with 1/2 egg white, 1 Tbsp Shaoxing wine, a pinch of black pepper, and a pinch of salt. Mix vigorously with chopsticks or your hands for about 2-3 minutes until the mixture becomes sticky and cohesive. This helps the shrimp mixture adhere well to the eggplant.
Step 5
Carefully stuff the prepared shrimp mixture into the slit of each eggplant slice. Fill them generously so that the shrimp mixture slightly mounds over the eggplant edges; this will create a more appealing shape after frying.
Step 6
Now, prepare the batter for frying. In a bowl, combine 1 paper cup of Korean frying powder with 130ml of cold water. Gently mix until just combined, leaving a few small lumps. Overmixing will result in a less crispy coating.
Step 7
Coat the shrimp-filled eggplant slices evenly with the frying batter. Ensure the sides of the eggplant are also well-covered.
Step 8
Heat a generous amount of cooking oil in a deep pan or pot to 170°C (340°F). To test the temperature, drop a bit of batter into the oil; it should sizzle and float immediately. Carefully place the coated eggplant slices into the hot oil. Fry over medium heat, turning occasionally, until they are golden brown and crispy on all sides. Be mindful not to overheat the oil, as this can burn the outside before the inside is cooked.
Step 9
Once fried, transfer the Yu Xiang Qie to a plate lined with paper towels to drain excess oil. In a separate pan, heat 1 Tbsp of chili oil over low heat. Add the minced green onion and garlic, and sauté until fragrant. It’s crucial to cook over low heat to prevent burning.
Step 10
Add the remaining sauce ingredients to the pan: 1 Tbsp soy sauce, 1 Tbsp Pixian broad bean paste, 1 Tbsp oyster sauce, 1 Tbsp sugar, 1 Tbsp vinegar, 1 Tbsp Shaoxing wine, 1 Tbsp ketchup, and 5 Tbsp water. Stir well to combine. Bring the sauce to a simmer, excluding the cornstarch slurry.
Step 11
Once the sauce is simmering, prepare the cornstarch slurry by mixing 1 tsp cornstarch with 2 Tbsp water in a small bowl. Gradually pour this slurry into the simmering sauce while stirring, until the sauce thickens to your desired consistency. Be careful not to add too much, which could make the sauce overly thick.
Step 12
Finally, arrange the crispy fried Yu Xiang Qie on a serving plate. Pour the warm Yu Xiang sauce generously over the top. Garnish with any remaining minced chili or green onion for a beautiful presentation. Your delicious Yu Xiang Qie is now ready to be enjoyed!
