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.

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

Mix all the sauce ingredients in a separate bowl.

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.

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.