Prawns and aubergine in hoisin sauce
40 min
This Chinese stir-fry dish is simple, yet delicious. Prawns and aubergines are stir-fried in a garlicky hoisin sauce. Serve for lunch or dinner with freshly cooked rice.
2 people made this
Ingredients
Serves: 3 - 4 portions
- Marinade
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon sesame oil
- 8-10 large prawns, shelled and deveined
- Sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 3-4 tablespoons water
- 1 tablespoon oil
- 1 tablespoon chopped garlic, divided
- 1 tablespoon oil
- 3 aubergines, cut into pieces
- water, as needed
- 3 spring onions, cut into 2.5cm pieces
Method
Prep:10min ›
Cook:15min ›
Extra time:15min marinating ›
Ready in:40min
- In a small bowl, mix together the salt, pepper and sesame oil. Toss in the prawns and let sit for 15 minutes.
- Meanwhile, mix together the hoisin sauce, oyster sauce and water to make the sauce. Set aside.
- Heat a large frying pan with 1 tablespoons over high heat. Stir-fry half of the garlic until fragrant, 2-3 minutes. Add and stir-fry the aubergines.
- Add 4 tablespoons water, cover and simmer for 3-4 minutes or until the pan is dry. Repeat this procedure until the aubergines are cooked through. Set aside.
- Heat the same pan with 1 tablespoon oil over high heat. Stir-fry the remaining garlic until fragrant, 2-3 minutes. Add and stir-fry the prawns for 2-3 minutes.
- Return the aubergines back into the pan with spring onions. Stir-fry the ingredients with the sauce until it becomes thick, 2-3 minutes. Serve.
See it on my blog
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