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Shrimp Eggplant Sweet Sour Fish Sauce Stir-Fry

Name: Shrimp Eggplant Sweet Sour Fish Sauce Stir-Fry
Total time: 20 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 150g Shrimp; 2 Eggplant; 1 clove Garlic; 1/4 Lemon; 1 tbsp Fish sauce; 1 tbsp Sugar; 1 tbsp Ketchup; 1 tbsp Potato Starch; 3 tbsp Oil; 3 tbsp Water

Main Dish

⏱ 20 min

👥 Serves 2

Difficulty ⭐

Shrimp and eggplant stir-fried in a sweet-tart sauce of fish sauce, lemon, and sugar — a Thai take on Chinese sweet-and-sour.

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📖 The Story Behind This Dish

A creative dish making a Chinese sweet-and-sour stir-fry with lemon instead of vinegar and Thai fish sauce instead of soy sauce. Starch-coated shrimp turn plump, eggplant turns silky, and the bright sweet-tart sauce clings well. Great with rice. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On a weeknight, glossy sauce coats shrimp and eggplant in a frying pan as a sweet-tart aroma rises with the steam.

🥕 Ingredients (serves 2)

Shrimp 150g
Eggplant 2
Garlic 1 clove
Lemon 1/4
Fish sauce 1 tbsp
Sugar 1 tbsp
Ketchup 1 tbsp
Potato Starch 1 tbsp
Oil 3 tbsp
Water 3 tbsp

👩‍🍳 Instructions

Devein the shrimp and coat with 1/2 tbsp potato starch. Cut the eggplant into irregular chunks.
Mix the fish sauce, sugar, ketchup, lemon juice, water, and remaining potato starch to make a sauce.
Heat oil in a frying pan, cook the eggplant and remove, then cook the shrimp.
Add the minced garlic and return the eggplant.
Add the sauce and stir-fry until thickened.

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