Uploaded June 2026 | Updated September 2026, 2 weeks ago
Today I’m sharing a crispy stuffed eggplant with shrimp recipe inspired by Chinese restaurant cooking. The eggplant is stuffed with seasoned shrimp paste, coated in a light tempura batter, deep fried until golden, and finished with a rich Cantonese black bean sauce. The result is crispy on the outside, juicy inside, and full of bold umami flavor.
Timestamps
00:00 Introduction
00:30 Preparing the eggplant
01:18 Making the shrimp filling
02:29 Stuffing the eggplant
03:18 Preparing the sauce
04:03 Making tempura batter
05:02 Deep frying
06:16 Making black bean sauce
08:38 Recipe
#StuffedEggplant #ChineseRecipes #tempura
Full Recipe on My Blog
You can download and get more detailed information about this recipe on my blog post:
👉 tasteasianfood.com/stuffed-eggplant-shrimp-tempura
Ingredients
270 g Chinese eggplant
Shrimp Filling
200 g shrimp, peeled and deveined
1 tbsp chopped garlic
5 g salt
½ tsp ground white pepper
¼ beaten egg
Tempura Batter
100 g cake flour, sifted
150 ml ice-cold water (adjust as needed for consistency)
½ beaten egg
Sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp Chinese cooking wine
¼ tsp ground white pepper
3 tbsp water
2 tsp fermented black beans
Vegetables
¼ green bell pepper, diced
¼ red bell pepper, diced
¼ yellow bell pepper, diced
1 tbsp garlic, finely chopped
Others
5 g cornstarch
15 ml cold water
Vegetable oil, for deep frying
Method
1. Wash eggplant, trim both ends, and cut crosswise into clamshell-style pockets using the two-cut method.
2. Peel shrimp, remove heads, shells, and devein. Pat dry, then smash and chop into a coarse paste.
3. Transfer shrimp to a bowl. Add garlic, salt, white pepper, and ¼ beaten egg. Mix until sticky and well combined.
4. Mix all sauce ingredients together in a bowl and set aside. Mash fermented black beans.
5. Prepare vegetables by dicing bell peppers and finely chopping garlic.
6. Make batter: sift flour into a bowl, add ice-cold water and ½ egg, then gently stir until just combined (lumps are fine).
7. Open eggplant pieces, stuff with shrimp filling, and gently press to close.
8. Heat oil to 160°C. Dip stuffed eggplant into batter and fry in batches until golden and crispy.
9. Remove and drain on paper towels.
10. In a wok, sauté garlic, add bell peppers and black beans, then pour in the sauce. Bring to a boil, thicken with slurry, and finish.
11. Serve eggplant immediately and pour sauce over or serve underneath.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
Today I’m sharing a crispy stuffed eggplant with shrimp recipe inspired by Chinese restaurant cooking. The eggplant is stuffed with seasoned shrimp paste, coated in a light tempura batter, deep fried until golden, and finished with a rich Cantonese black bean sauce. The result is crispy on the outside, juicy inside, and full of bold umami flavor.
Timestamps
00:00 Introduction
00:30 Preparing the eggplant
01:18 Making the shrimp filling
02:29 Stuffing the eggplant
03:18 Preparing the sauce
04:03 Making tempura batter
05:02 Deep frying
06:16 Making black bean sauce
08:38 Recipe
#StuffedEggplant #ChineseRecipes #tempura
Full Recipe on My Blog
You can download and get more detailed information about this recipe on my blog post:
👉 tasteasianfood.com/stuffed-eggplant-shrimp-tempura
Ingredients
270 g Chinese eggplant
Shrimp Filling
200 g shrimp, peeled and deveined
1 tbsp chopped garlic
5 g salt
½ tsp ground white pepper
¼ beaten egg
Tempura Batter
100 g cake flour, sifted
150 ml ice-cold water (adjust as needed for consistency)
½ beaten egg
Sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp Chinese cooking wine
¼ tsp ground white pepper
3 tbsp water
2 tsp fermented black beans
Vegetables
¼ green bell pepper, diced
¼ red bell pepper, diced
¼ yellow bell pepper, diced
1 tbsp garlic, finely chopped
Others
5 g cornstarch
15 ml cold water
Vegetable oil, for deep frying
Method
1. Wash eggplant, trim both ends, and cut crosswise into clamshell-style pockets using the two-cut method.
2. Peel shrimp, remove heads, shells, and devein. Pat dry, then smash and chop into a coarse paste.
3. Transfer shrimp to a bowl. Add garlic, salt, white pepper, and ¼ beaten egg. Mix until sticky and well combined.
4. Mix all sauce ingredients together in a bowl and set aside. Mash fermented black beans.
5. Prepare vegetables by dicing bell peppers and finely chopping garlic.
6. Make batter: sift flour into a bowl, add ice-cold water and ½ egg, then gently stir until just combined (lumps are fine).
7. Open eggplant pieces, stuff with shrimp filling, and gently press to close.
8. Heat oil to 160°C. Dip stuffed eggplant into batter and fry in batches until golden and crispy.
9. Remove and drain on paper towels.
10. In a wok, sauté garlic, add bell peppers and black beans, then pour in the sauce. Bring to a boil, thicken with slurry, and finish.
11. Serve eggplant immediately and pour sauce over or serve underneath.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
