Deep-Fried Eggplant with Spicy Baby Dried Shrimps



1 no x 345g eggplant (cut into strips)

2 tbsp baby dried shrimps (rinsed and drained)

1 red chilli (chopped)

2 red bird’s eye chillies (chopped)

2 tbsp chopped garlic

1 stalk spring onion (chopped)

Adequate cooking oil for deep-frying


3 tbsp all-purpose flour

½ tsp baking powder

¼ tsp salt

¼ cup water


½ tsp salt

½ tsp sugar

Preparation Instructions:

  1. In a mixing bowl, add in all-purpose flour, baking powder, salt and water. Whisk to combine to become a smooth batter.
  2. Add in eggplant, toss to coat.
  3. Heat up a non-stick skillet with adequate cooking oil for deep-frying. Deep-fry the eggplant until lightly golden. Remove, drained and set aside.
  4. Leave 2 tbsp of cooking oil in the skillet. Saute the baby dried shrimps and chopped garlic until fragrant.
  5. Add in chopped red chilli and red bird’s eye chilli. Saute until fragrant.
  6. Add in seasonings and deep-fried eggplant. Stir to combine.
  7. Add in chopped spring onion, toss well.
  8. Dish out and serve.



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