Sauteed Szechuan Prawns and Eggplant

    Sauteed Szechuan Prawns and Eggplant


    154 people made this

    If you like spicy food you’ll love this fantastic mince, prawn and eggplant dish! This is Asian influenced so is perfect served over hot rice.

    Serves: 4 

    • 1 large eggplant, diced
    • 4 tablespoons soy sauce
    • 1/4 cup (60ml) chicken stock
    • 1 teaspoon chilli sauce
    • 1 teaspoon white sugar
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons oyster sauce
    • 1 tablespoon cornflour
    • 4 tablespoons water
    • 2 cloves garlic, crushed
    • 4 large spring onions, finely sliced
    • 1 tablespoon finely diced fresh ginger root
    • 500g medium prawns - peeled and deveined
    • 500g lean beef mince
    • 1 tablespoon vegetable or sesame oil

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Remove the eggplant stem and cut into 2cm cubes. In a medium bowl combine the soy sauce, chicken stock, chilli sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside.
    2. In a separate small bowl combine the cornflour and water. Set aside.
    3. Coat a large, deep frypan with cooking spray over high heat and allow a few minutes for it to get very hot.
    4. Saute the garlic, half of the spring onions, ginger and prawns for 3 to 5 minutes stirring constantly until they begin to brown.
    5. Stir in the mince and cook for 3 more minutes until browned; again stirring constantly.
    6. Pour the eggplant into the frypan and stir all together. Pour the reserved soy sauce mixture over all; cover the frypan then reduce heat to medium low and let simmer for 15 minutes stirring occasionally.
    7. Stir in the reserved cornflour mixture and let heat until thickened.
    8. Finally, stir in the rest of the spring onions and the sesame oil.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate