Recipe - Fried Shrimp Stuffed Eggplants

7 ounce Shrimp
2 Eggplants
3 Potatoes
1 Egg; beaten
2 Cloves garlic
1 teaspoon Salt
One fourth teaspoon Pepper
4 tablespoon Flour
2 Eggs; beaten
1 cup Bread crumbs
Oil for frying

(1) Remove veins from shrimp and wash. Parboil in boiling water 5 minutes,
remove shells, and chop into large pieces. (2) Cut eggplants diagonally
into pieces One fourth inch thick, dip in water 10 minutes, and drain. Mince
garlic. (3) Peel potatoes and cut into rings. Boil potatoes in water for 30
minutes. (4) After potatoes cook, drain off water in which potatoes were
cooked. Bring pan back to stove and evaporate moisture by stirring with
wooden spatula over low heat. (5) Whip hot potatoes with wooden spatula and
force through sieve to make potato powder. (6) Add chopped shrimp, potato
powder, minced garlic and beaten egg together and season with salt and
pepper. (7) Coat eggplant with flour on both sides. Make eggplant
sandwiches with filling (6) in middle. (8) Dip (7) into beaten egg, coat
with bread crumbs, and deep fry at 325øF until crispy.

by Chung Hea Han

From Korean Cooking Fish, Clam and Oyster Dishes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.