CookPal AI
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Shrimp and Eggplant in Chili Sauce

Coût $12, économiser $8

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $12

INGRÉDIENTS

  • Main Ingredients

    • 20g glass noodles
    • 🦐 200g peeled shrimp
    • 🍆 2 medium eggplants (160g)
    • 🧅 10cm green onion
    • 1 piece ginger
    • 🧄 1 clove garlic
    • Vegetable oil as needed
    • 1/2 tsp doubanjiang

  • Shrimp Marinade

    • 1 tbsp sake
    • 🧂 A pinch of salt
    • 1/2 tbsp cornstarch

  • Sauce

    • 4 tbsp ketchup
    • 1 tbsp sake
    • 🍬 1/2 tsp sugar
    • 1 tsp soy sauce
    • 100ml water
    • 1 tsp cornstarch

ÉTAPES

1

Clean the shrimp by making a cut along the back to remove the vein. Rinse with water and pat dry. Mix the shrimp with the marinade ingredients in a bowl.

2

Cut the eggplants into bite-sized chunks. Mince the green onion, ginger, and garlic.

3

Mix all the sauce ingredients in a separate bowl.

4

Heat vegetable oil in a pan to 170°C. Fry the glass noodles for about 10 seconds on each side, then remove. Fry the eggplants for 3–4 minutes until glossy, then remove. Fry the shrimp for 2–3 minutes until they change color, then remove.

5

Remove excess oil from the pan, leaving a small amount. Sauté the green onion, ginger, and garlic over low heat until fragrant. Add doubanjiang and stir for 1 minute. Pour in the sauce mixture and cook over medium heat until thickened. Add the shrimp and eggplants, stirring to coat.

6

Plate the fried glass noodles and top with the shrimp and eggplant mixture.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 25g
    Protéines
  • 30g
    Glucides
  • 15g
    Graisses

💡 Astuces

For a milder flavor, reduce the amount of doubanjiang.You can substitute glass noodles with rice or omit them entirely for a lower-carb option.Use fresh shrimp for the best taste and texture.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.