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Wednesday, January 27, 2010

Vietnamese Eggplant with Shrimp Paste

I had a sweet surprise today when Tombee brought a cupcake home for me. I was really surprised at such a sweet gesture but now I'm terried at what it means. What man brings home a nice surprise for his girlfriend unless he's committed some horrible affront? Although sometimes I guess a cupcake could just be a cupcake but I'll still keep my eyes open O.O! It was delicious nonetheless! Anyway, we have a meeting tomorrow at 7:00PM so I had to make dinner for today and tomorrow so I've been running around like a chicken without its head. At least tomorrow I won't have to worry that we won't have anything to eat. Tonight's dinner was simple but filled with flavours that complimented each other well; we had vietnamese eggplant with shrimp and gochujang marinated sea bass. I overcooked the fish because I forgot I had the broiler on but the marinade was still yummy and penetrated the entire fish. I got the receipe for the eggplant from Wandering Chopsticks. Her blog is filled with delicious Vietnamese recipes and they deliver absolutely mouthwatering food! I've made the bo pho (beef pho) and the bo kho (beef stew) and if you ever want to try making either one of those, use her recipes because the effort is completely worth it! This recipe is a unique and impressive way to serve eggplant and the sweetness of the shrimp was echoed by the sweetness in the sweet chili sauce. The creaminess of the eggplant provided a good textural contrast against the cooked shrimp paste on top. If you like eggplant, you will absolutely love this dish!

The sweet gesture that tasted as yummy as it was sweet!

Eggplant with shrimp paste ready to be steamed

Vietnamese Eggplant with Shrimp Paste from Wandering Chopsticks

2 Japanese eggplants
20-30 prawns, shelled
3 garlic cloves, minced
1 tablespoon sesame oil
salt and pepper, to taste
1 tablespoon oil

Serving Sauce
2 tablespoons sweet chili sauce
1 tablespoon oyster sauce
fresh ground pepper

1. Cut the eggplants on a diagonal into 1"-2" slices, depending on how thick you want it. I sliced mine about 2" thick.
2. Place garlic cloves and prawns into food processor and process. Do not overmix. The consistency should be lumpy and like a paste.
3. Mix sesame oil into mixture and add some salt and pepper.
4. Using a spoon, spread shrimp paste on each eggplant slice. Transfer slices to a heatproof plate.
5. Bring pot of water to boil with a steaming rack inside. Place heatproof plate onto steaming rack and steam for 12 minute at medium high heat.
6. Drain liquid that accumulated in plate.
7. Heat oil in pan and add eggplant slices. Fry each slice until bottom is golden brown. Remove to plate.
8. Mix together sauce ingredients and drizzle over eggplant slices. Serve hot and try not to share with anyone else.


  1. the eggplant openned up my stomach since it's so yummy ;)

  2. Dan's making the beef noodle this weekend, and I'll be making the eggplants! =D

    All the dishes you make look soooo goooood! Makes me wanna try to make them too. (Dan should really thank you for that, cuz all I make for him at home are fried rice, fried noodles, and dumplings. =P)

  3. Thanks Anny! Let me know how they turn out! At least you know how to cook fried rice, noodles and dumplings! Tommy's specialties are instant noodles and microwaving soup so Daniel is already much luckier than me lol.

  4. I love this eggplant dish but have never made it at home. I'll definitely have to give this a try!

  5. It was super delicious! It's one of my faves at dim sum too =)