Prawns and Eggplant in Hoisin Sauce

Prawns and Eggplant in Hoisin Sauce

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Prawns are stir fried with eggplant in a garlicky hoisin sauce to create this tasty traditional Chinese dish. Serve with rice


Serves: 4 

  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon sesame oil
  • 8-10 large prawns, shelled and deveined
  • 3 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 3-4 tablespoons water
  • 1 tablespoon oil
  • 1 tablespoon diced garlic, divided
  • 1 tablespoon oil
  • 3 eggplants, cut into pieces
  • water, as needed
  • 3 spring onions, cut into 2.5cm pieces

Preparation:10min  ›  Cook:15min  ›  Extra time:15min marinating  ›  Ready in:40min 

  1. In a small bowl mix together the salt, pepper and sesame oil. Toss in the prawns and let sit for 15 minutes.
  2. Meanwhile, mix together the hoisin sauce, oyster sauce and water to make the sauce. Set aside.
  3. Heat a large frying pan with over high heat. Stir fry half of the garlic until fragrant; 2-3 minutes. Add and stir fry the eggplants.
  4. Add 4 tablespoons water, cover and simmer for 3-4 minutes or until the frying pan is dry. Repeat this procedure until the eggplants are cooked through. Set aside.
  5. Heat the same frying pan with 1 tablespoon oil over high heat. Stir fry the remaining garlic until fragrant; 2-3 minutes.
  6. Add and stir fry the prawns for 2-3 minutes.
  7. Return the eggplants back into the frying pan with spring onions.
  8. Stir fry the ingredients with the sauce until it becomes thick; 2-3 minutes. Serve.

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