Deep-fried Pork-stuffed Aubergines/Egg-plants

Directions

1. -In a bowl, drop the minced pork, chopped vegetables, cornstarch, beaten egg, salt and pepper and mix well by hand. Divide into 10 portions.
2. -Cut off both extremities of the aubergines/egg-plants and peel 4 strips out of the skin to obtain a “zebra design”. Then cut them halfway in twice lengthwise for stuffing.
3. -Sprinkle more cornstach inside the cuttings and fill each space ( 2 for each aubergines) with one portion of pork stuffing.
4. -Mix the batter (egg and cornstarch) and brush the pork stuffing outside edges with it before deep-frying.
5. -Deep-fry at 170 degrees Celsius until you are satisfied with the cooking.
6. -Meanwhile, lightly boil beansprouts in salted water then plunge them in icy water, and drain.
7. -When the aubergines have been cooked, you can serve them whole or cut into pieces of your preferred size.
8. -Decorate dish with beansprouts and mini-tomatoes as shown in picture.
9. -You can season them with chili pepper, rice vinegar or soy sauce (or all together)