3/4 lb. river shrimp
1 medium eggplant,
sliced & cooked 15 minutes
SHRIMP MIX:
1 egg
1 tsp. baking powder
2 tbl. corn starch
1/2 tsp. garlic
1/2 tsp. ginger
1 tbl. soy
BREADING MIX:
1 egg, beaten
1 c. milk
1 c. bread crumbs
- Put shrimp in blender and add shrimp mix as for shrimp toast.
- Slice and soak eggplant, slices should be approximately 5" x 3" each (if using Chinese stryle).
- Make breading mix.
- Dip slices in breading mix and deep fry lightly. Set aside to cool.
- When eggplant cools, spread shrimp mix on each piece, one side and deep fry a second time.
- Make a master sauce and pour over slices and serve on a bed of watercress.