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Eggplant Foo Young with Sweet Savory Sauce
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Eggplant Foo Young with Sweet Savory Sauce

1 hServes 6Nutri-Score C€€
from @jujumaoo63 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • eggs (large, beaten)Dairy10 pieces
  • Maggi Magic Sarap (seasoning)Pantry8 g
  • eggplants (charred over open flame, peeled and finely minced)Produce8 pieces
  • onion (medium, thinly sliced)Produce1 piece
  • bean sprouts (rinsed)Produce250 g
  • crab meat (picked over)Fish250 g
  • green onion (sliced (or leeks))Produce50 g
  • cornstarch (mixed with water into a slurry)Pantry16 g
  • water (for the cornstarch slurry)Other30 ml
  • oil (for shallow frying)Pantry120 ml
  • pepper (to taste)Spices2 g
  • chicken brothPantry1.4 litres
  • sugarPantry200 g
  • white pepper (ground)Spices6 g
  • soy saucePantry80 ml
  • sesame oilPantry15 ml
  • potato starch (mixed with water into a slurry)Pantry16 g
  • water (for the potato starch slurry)Other30 ml
  • garlic (cloves, minced)Produce10 pieces
  • spring onions (sliced, for garnish)Produce30 g
  • chili oil (for garnish)Pantry30 ml
  • rice (cooked hot, for serving)Grains600 g

per serving

Nutrition

632kcal

Carbs
80 g
Proteins
22 g
Fat
25 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Whisk
  • Saucepan
  • Grill

step by step

Method

  1. Char and prepare the eggplants

    • Char the eggplants directly over an open flame until blackened and soft.
    • Transfer to a bowl and cover for a few minutes.
    • Peel off the skin and finely chop the flesh.
    Step 1

  2. Mix the foo young batter

    • Crack the eggs into a large bowl and whisk well.
    • Add the roasted eggplant, onion, bean sprouts, crab meat and green onion.
    • Season with Maggi Magic Sarap and pepper, then mix until well combined.
    Step 2

  3. Fry the eggplant foo young

    • Heat oil in a frying pan over medium-high heat.
    • Pour in the egg mixture and cook until the edges are crisp and the bottom is golden brown.
    • Carefully flip and cook the other side until the eggs are fully set.
    Step 3

  4. Make the sweet savory sauce

    • Combine the chicken broth, sugar, white pepper, soy sauce and sesame oil in a saucepan.
    • Bring to a simmer, stir in the potato starch slurry and cook until thickened.
    • Add the minced garlic and mix well.
    Step 4

  5. Serve

    • Serve the eggplant foo young over a bed of hot rice.
    • Ladle a generous amount of sauce over the top.
    • Finish with spring onions and chili oil.
    Step 5
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