Chinese Fried Stuffed Aubergines (Zha Qie He)
A delicious and authentic noodles and dumplings recipe for Chinese Fried Stuffed Aubergines (Zha Qie He), prepared with traditional seasonings and techniques.
Ingredients
- • 2 large (about 1 lb / 450 g) Chinese aubergines ((*Footnote 1))
- • 8 oz (225 g) minced pork ((or beef))
- • 1 tablespoon Shaoxing wine ((or dry sherry))
- • 1 tablespoon light soy sauce ((or soy sauce))
- • 1/4 teaspoon salt
- • 1/4 teaspoon ground Sichuan peppercorn ((or black pepper))
- • 2 cloves garlic (grated)
- • 2 teaspoons ginger (grated)
- • 2 teaspoons sesame oil
- • 1 cup (150 g) plain flour
- • 1 teaspoon salt
- • 1 1/3 cup (300 ml) ice water
- • 3 to 4 cups vegetable oil ((or enough for deep frying))
- • Ketchup
- • Mayonnaise
- • Sweet Chilli Sauce ((homemade or store-bought))
- • Chilli Garlic Sauce
Preparation Steps
To make the filling: Add the minced pork into a medium-sized bowl. Add all the seasoning ingredients except the sesame oil. Mix in one direction until sticky and streaky. Add the sesame oil and mix well. Set aside.
To prepare the aubergines: Cut off and discard the tough end of the aubergines. Slice the aubergines into 1/4” (1/2 cm) thick pieces without cutting through the aubergines, leaving a small part attached. Then keep cutting another 1/4” (1/2 cm) thick piece, this time slicing all the way through. So you will get an aubergines “slider bun” and use it to stuff the meat filling in between to form a burger. Repeat to cut all the aubergines the same way.
To assemble: Add 1 to 2 teaspoons of filling into each aubergines pocket, depending on the aubergines size. Push down the filling, then gently press the aubergines so the filling reaches the edges of the aubergines. Do not stuff too much filling, as doing so can make it hard to cook through later.
Make the batter: Add the flour and salt into a big bowl. Stir to mix well. Slowly add the ice water and stir with a spatula. Mix until the water is just incorporated. The batter should be runny but not too thick, able to coat the aubergines easily. You can adjust the batter by adding more water or flour, if needed.
To cook: Add the oil into a medium-sized pot (or high-walled pan). Heat over medium heat until it reaches 350°F (176°C). Prepare a baking sheet lined with parchment or a wire rack.
Working in batches of a few aubergines pockets at a time: dip each piece into the batter to coat well, then gently lower it into the hot oil.
Fry until the batter is set and turns pale yellow, flipping occasionally, about 3 to 4 minutes. Remove from the oil and transfer onto the lined baking sheet to cool.
Once you’ve fried all the aubergines, turn up the heat and wait until the oil reaches 375°F (190°C). Return all the aubergines to the pan in batches. Cook until the aubergines turns golden brown, another 4 to 5 minutes. Once done cooking, transfer the aubergines to the same baking sheet to cool slightly.
Serve hot by itself or with your favorite dipping sauce.