Home dish
by CookWhatHK0 saved
Braised aubergine with shrimp pan-fries the slices in shrimp-flavoured oil, then coats them in caramelised rock sugar and oyster sauce.
Trim the stem off the aubergine, then peel away the skin going clockwise with a knife.
圓茄子去蒂，用刀順時針削去茄皮。
Cut the peeled aubergine into thick slices.
去皮後的茄子切成厚片。
Heat the wok and add salad oil. Once hot, stir-fry the shrimp until cooked, then lift them out, leaving the shrimp-flavoured oil in the wok.
鑊燒熱後下沙律油，油熱後加入蝦仁爆炒至熟，盛起，蝦油留在鑊中。
Pan-fry the aubergine slices in the shrimp-flavoured oil.
茄片放入蝦油中煎。
Pan-fry until both sides are golden, the slices have softened, and the moisture has cooked off.
煎至兩面金黃、軟身，水分收乾。
Wash the wok and heat it again. Add some salad oil and the rock sugar; once the sugar dissolves, return the fried aubergine and toss until evenly coated in caramel.
鑊洗淨後燒熱，加入適量沙律油及冰糖，煮至冰糖溶化後放入煎好的茄子，翻炒至上糖色均勻。
Stir in the oyster sauce, minced ginger, and minced garlic, and keep tossing until fragrant.
鑊中加入蠔油、薑蓉、蒜蓉，繼續翻炒至香氣散出即可。
Add a small splash of soy sauce to deepen the colour, then finish with another sprinkle of minced garlic.
鑊中加入少許豉油調色，最後加入蒜蓉即可。
