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Talong at hipon na pinirito sa mantikang may lasa ng hipon, binalot sa karamelisadong rock sugar at oyster sauce.
Putulin ang tangkay ng talong, at talupan ang balat pabilog gamit ang kutsilyo.
Trim the stem off the aubergine, then peel away the skin going clockwise with a knife.
Hiwain ang tinanggalan ng balat na talong nang makapal.
Cut the peeled aubergine into thick slices.
Painitin ang kawali at magdagdag ng salad oil. Pag mainit na, igisa ang hipon hanggang maluto, hanguin, at iwan sa kawali ang mantikang may lasa ng hipon.
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.
Iprito ang hiniwang talong sa mantikang may lasa ng hipon.
Pan-fry the aubergine slices in the shrimp-flavoured oil.
Iprito hanggang maging ginto ang dalawang gilid, lumambot ang talong, at maubos ang likido.
Pan-fry until both sides are golden, the slices have softened, and the moisture has cooked off.
Hugasan ang kawali at painitin ulit. Magdagdag ng salad oil at rock sugar; kapag natunaw na ang asukal, ibalik ang pinirito nang talong at haluin hanggang pantay ang balot ng caramel.
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.
Idagdag ang oyster sauce, tinadtad na luya, at tinadtad na bawang, at patuloy na haluin hanggang umamoy mabango.
Stir in the oyster sauce, minced ginger, and minced garlic, and keep tossing until fragrant.
Magdagdag ng kaunting soy sauce para tumingkad ang kulay, at tapusin sa pamamagitan ng pagwilig ng kaunti pang tinadtad na bawang.
Add a small splash of soy sauce to deepen the colour, then finish with another sprinkle of minced garlic.
