Eggplant is an incredibly versatile vegetable. It works well in many dishes from all around the world, and served in a variety of forms (casseroles, stuffed, grilled or stir-fried).
Ca Tim Xao Tom is a quick stir fry recipe of eggplant and shrimp in sweet and savory garlic sauce. Have this as a side dish to steamed rice and you got yourself a simple well-balanced meal. Add red pepper flakes for a spicy kick.
My favorite eggplant is Chinese eggplant. It’s slimmer, longer and I think they are a lot tastier than the American variety. If you can’t find Chinese eggplant, the American variety will also do.
Happy cooking. Recipe below.
Eggplant with Shrimp and Garlic Sauce (Ca Tim Xao Tom)
- Total Time: 15 minutes
- Yield: 4 1x
Description
A quick stir-fry of eggplant and shrimp in a sweet, savory garlic sauce. Serve with rice for a simple, balanced meal.
Ingredients
Shrimp
- 1 lb shrimp (peel and devein)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 2 tablespoons granulated white sugar
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon tapioca starch dissolve with 1 tablespoon cold water
Other Ingredients
- 2 tablespoons vegetable oil
- 3 garlic cloves (peel and mince)
- 2 green onions (slice thin; separate whites and greens)
- Red pepper flakes (optional for heat)
- 2 lbs Chinese eggplants (2 large Chinese eggplants; cut into 1-inch half-circles)
- 1 cup water
Instructions
- Season shrimp with salt and pepper. Set aside.
- Make the sauce: In a small bowl, mix together sugar, soy sauce, oyster sauce, sesame oil and slurry (tapioca starch and water) until completely dissolved. Set aside.
- Pan fry aromatics: Heat vegetable oil in a large skillet on medium high (use one with a lid). Add garlic, white of green onions and red chili flakes (optional for heat). Sauté until fragrant (around 20 seconds).
- Add shrimp and cook until they just turn opaque (white and pink). Remove shrimp from skillet and set aside.
- Add eggplant and water to the now empty skillet. Cover with lid and simmer on low for about 5 minutes until fork tender. There should not be much or any water left in the skillet once eggplants are done.
- Combine: Toss in the cooked shrimp and add the sauce. Cook on low until sauce thickens (1-2 minutes). Garnish with green part of the green onions. Serve with steamed rice for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese
