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Fried Shrimp Stuffed Eggplants
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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Chinese
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 409
% Daily Value**
Total Fat 8g
Saturated Fat 2g
Unsaturated Fat 2g
Cholesterol 283mg
Sodium 1113mg
Total Carbohydrate 66g
Dietary Fiber 12g
Sugars 10g
Protein 22g
Vitamin A  6%Vitamin C  37%
Calcium  15%Iron  21%
Potassium  34%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fried Shrimp Stuffed Eggplants

Recipe Tags: Shrimp Recipes

Date Added: May 30, 2019


1 Teaspoon Salt pinch
2 Eggplants sliced 1/8" thick
2 Cloves Of Garlic sliced
3 Potatoes cut in thick chunks
1 Cup Bread Crumbs dried
1/4 Teaspoon Pepper small/chopped
7 Ounces Shrimp shelled, deveined,
4 Tablespoons Flour white or unbleached
2 Eggs beaten
1 Egg beaten
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1. Remove veins from shrimp and wash.

2. Parboil in boiling water 5 minutes, remove shells, and chop into large pieces.

3. Cut eggplants diagonally into pieces 1/4 inch thick, dip in water 10 minutes, and drain.

4. Mince garlic. Peel potatoes and cut into rings.

5. Boil potatoes in water for 30 minutes. After potatoes cook, drain off water in which potatoes were cooked.

6. Bring pan back to stove and evaporate moisture by stirring with wooden spatula over low heat.

7. Whip hot potatoes with wooden spatula and force through sieve to make potato powder.

8. Add chopped shrimp, potato powder, minced garlic and beaten egg together and season with salt and pepper.

9. Coat eggplant with flour on both sides. Make eggplant sandwiches with filling in middle.

10. Dip into beaten egg, coat with bread crumbs, and deep-fry at 325 F until crispy.

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Dietary Notes:
This recipe is high in Vitamin C with 37% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Shellfish, Gluten, Eggplant, Potato, Garlic, Shrimp allergies.
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