Eggplant Shrimp Rolls - Even People Who Hate Eggplant Will Eat These When Thinly Sliced with a Peeler and Fried

Steps

1. 1

   Trim the top and bottom of the eggplant, then slice lengthwise with a vegetable peeler; use from the second slice onward.

2. 2

   Sprinkle seasoned salt over the eggplant slices and let osmosis draw out the moisture.

3. 3

   Smash whole shrimp with the flat side of a knife, then chop finely; always use a knife instead of a blender to preserve the texture.

4. 4

   Mix the minced shrimp with minced scallion, egg white, salt, and pepper.

5. 5

   Add potato starch and mix until the mixture becomes thick and paste-like, adjusting the amount of starch to reach the right consistency.

6. 6

   Add a small amount of cooking oil and mix to emulsify.

7. 7

   Pat the eggplant dry with a paper towel to remove moisture, then spread a thin layer of shrimp paste with a spoon - spreading too thick will prevent rolling.

8. 8

   Roll up the eggplant with the shrimp paste and press any protruding paste at the edges back inside.

9. 9

   Lightly beat the remaining egg yolk and one whole egg, add potato starch, and adjust with water to make a batter.

10. 10

    Coat the eggplant rolls completely in the batter.

11. 11

    Deep-fry in oil; the high moisture content means they can handle a longer frying time.

12. 12

    While frying, mix soy sauce, sugar, and vinegar, thicken with potato starch slurry, then add lime to finish the sauce.

13. 13

    Drain the fried eggplant rolls on a wire rack and serve alongside the dipping sauce.