These crisp discs of prawn-topped eggplant are one of my favourite yum cha dishes and I’m grateful to my friend Cheong Liew for teaching me how to make them. When he cooks them, he adds pork mince (and back fat) to the prawn mixture, so feel free to experiment using either or both. The sauce includes doubanjiang, a brown paste made from fermented soy and broad beans, that’s popular in Sichuan and Korean cuisine; it’s available at most Asian grocers. While this recipe has several steps, most can be done ahead of time; you can even fry the mince-topped eggplant slices hours in advance then flash fry to reheat and crisp before serving, and the sauce can be made a day ahead. I love a zingy riesling to cut through the richness of this dish, like the one from Hills & Back in the Adelaide Hills.
Serves 2 as a starter
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