Stir-Fried Fragrant Brinjal with Tea Leaves & Tea Eggs

Original Recipes by Amy Beh

Stir-Fried Fragrant Brinjal with Tea Leaves

200g brinjals

2 cloves garlic, chopped

1 tbsp dried prawns, soaked and coarsely chopped

Stir-Fried Fragrant Brinjal with Tea Leaves

2 tbsp sesame oil

1 red chilli, seeded and diced

5g Long Jing tea leaves

100ml boiling hot water

Seasoning

1 tbsp oyster sauce

1 tsp light soy sauce

1 tsp chicken stock granules

Pinch of pepper

Pinch of sugar

Steep tea leaves in boiling water for 5 minutes. Drain the tea and deep-fry the tea leaves until crispy. Retain the tea stock for use later.

Cut brinjals into 5cm lengths. Soak in salted water for 1-2 minutes. Drain and pat dry with several pieces of paper kitchen towel. Sprinkle a little cornflour over and deep-fry in hot oil for a minute.

Heat sesame oil in a wok and sauté garlic and dried prawns until fragrant. Add seasoning and brinjals and cook until the gravy is thick. Put in chilli and the pre-fried crispy tea leaves. Dish out and serve.

Tea Eggs

12 hard-boiled eggs, with shells intact

15g Jasmine tea leaves

5 slices tong kwai

12 dried Chinese red dates

1.5 litres water

Seasoning

1 tbsp dark soy sauce

3 tbsp light soy sauce

25g rock sugar

6 star anise

3g cinnamon stick

1 tbsp chicken stock granules

Tap the hard-boiled eggs until the shells are slightly cracked. Put aside.

Bring red dates, tong kwai, tea leaves and water to the boil in a pot. Reduce the heat to low and simmer for 10-15 minutes.

Pour the contents into a small crockpot. Add seasoning and cook on medium heat for 2 hours. Halfway through,add the cracked eggs and continue to cook until the flavour of the tea stock is absorbed by the eggs.

Remove and shell the eggs.