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Fried Aubergine Stuffed with Cuttlefish Paste
(Recipe created by Mandarin Palace Chinese Restaurant)
Ingredients:
- 100g cuttlefish paste
- 150g aubergine, sliced
- 10g coriander, shredded
- 5g chilli, shredded,
- 10g spring onion, shredded
- 1/2 cup self raising flour
Seasonings:
- 2 tbsp Yeo’s Sweet Chilli Sauce
- 3 tbsp Yeo’s Hot Bean Sauce
Preparation:
- Mix the cuttlefish paste with coriander, place cuttlefish paste on each slice of aubergine and coat in self raising flour.
- Heat oil to 80 degrees C, deep fry aubergine to well done.
- Stir fry the spring onion, chilli with all seasonings for a while, add aubergine, stir fry briefly and serve.
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