sweet and sour jacket boxes

How to Make Sweet and Sour Eggplant Boxes

Sweet and sour eggplant boxes, a crispy-yet-tender Chinese dish, are beloved for their balance of tangy and savory flavors. Here’s a simple guide to crafting them at home.

Ingredients: 2 medium eggplants, 200g ground pork, 1 tbsp soy sauce, 1 tsp sugar, 1/2 cup flour, 1 egg, 2 cups oil for frying, and sweet and sour sauce (3 tbsp ketchup, 1 tbsp vinegar, 1 tbsp sugar, 1 tbsp water, mixed).

Steps:

1. Prepare the eggplant: Slice eggplants into 1cm-thick rounds. Use a knife to cut a pocket in each slice, being careful not to break through.

2. Make the filling: Mix ground pork with soy sauce, a pinch of salt, and chopped scallions. Stuff each eggplant pocket with this mixture.

3. Batter the boxes: In a bowl, whisk flour, egg, and water until smooth. Dip stuffed eggplants into the batter, coating evenly.

4. Deep-fry: Heat oil in a wok over medium heat. Fry eggplant boxes until golden brown (3-4 minutes per side), then drain excess oil.

5. Toss in sauce: Pour the sweet and sour sauce into a pan, bring to a simmer, and add fried eggplant boxes. Toss gently to coat, then serve hot.

Tip: For extra crispiness, double-dip the stuffed eggplants in batter before frying. Enjoy this delightful appetizer with steamed rice!