Eggplant Rolls with Chopped Pork

Ingredients:

30g raw shelled shrimp

90g chopped pork

2 slices eggplant, 4 inches long and 1/3-inch thick

2 stalks Chinese chives*

1 sheet bean curd skin

1 sheet nori or purple laver

6C oil for frying
Mixture1(1/8t black pepper, 1/4t salt, 1/4t sugar, 1/4t sesame oil, 1/2T cornstarch)

Mixture2(1/4C chopped onion, 1T chopped brill fish, "bien u gan"**)

Mixture3(1 egg, 3T flour)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Rinse shrimp, drain. Separately chop pork and shrimp finely; add Mixture1 and throw mixture lightly against the inside of bowl to combine ingredients to a smooth paste; add Mixture2 and mix together; separate into 2 portions (filling).

2)Heat oil for deep-frying; deep-fry the eggplant slices for 1 minute until soft; drain. Deep fry chives in oil for 5 seconds; remove and drain.

3)Cut bean curd skin in half and trim each half to a square; cut nori sheet in half. Spread some of Mixture3 across surface of bean curd skin; place nori sheet on top and spread more of Mixture3 over surface. Spread 1 portion of filling across closer half of nori sheet. Lay 1 section eggplant and 1 stalk Chinese chive across filling in center and roll up tightly; repeat for other roll. Heat oil for deep-frying and deep-fry rolls over medium heat for 4 minutes until golden brown; remove, drain and cut rolls into bite-size sections. Place pieces on serving plate and serve with 5-spice salt for dipping. Garnish with coriander and tomato slices.

Remark:

*Green onions may be substituted for Chinese chives.

**Dried brill fish is available at any Chinese grocery store. First fry in oil over low heat until golden; remove, drain and chop finely then use as directed. If unavailable, omit.

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