3 aubergines

50g cornflour


300g prawns, peeled

1 tbs cornflour

20ml sake

1 tbsp light soy

25mm piece ginger, grated

1 tsp chilli flakes

2 finely chopped spring onions

clove garlic

Dipping sauce

200ml oyster sauce (shop bought)

juice n zest 2 limes

1 tbsp sriracha

Garnish with micro coriander


1. Cut the aubergines into 20mm thick pieces on the diagonal

2. Turn them on their end then slice half way down each piece to form a pocket

3. Pulse the prawns with everything except the onion to form a paste, then add the onion

4. Spoon the prawn mix into the pocket (about 12g)

5. Dust with cornflour then shallow fry in a decent amount of oil for 6 minutes, turning every now and again

6. Dipping sauce – mix together

7. Serve