Shrimps Stuffing with Eggplants (Asian Fusion Recipe)

Turn your party flavor to the east with this Asian fusion stuffing of shrimps in between layers of eggplants and embarking the true seaside beauty with lobster infusion sauce. The flavor would be so bold and endearing to make the starred dish of any tables. For easier preparation, choose ez peel shrimp or the peeled n deveined uncook shrimps. Any eggplants are fine as long as they are long enough to slice. Don't forget the herbs like mint or basil along with green onion as garnishment to spice thing up.

Stuffing:
1.5 lb peeled & deveined shrimps
1/2 tsp baking powder
1/2 Tbsp seasoning powder of choice (optional)
1 Tbsp potato starch
1/4 tsp ground pepper
1 Tbsp sesame oil
2 large eggplants

Lobster flavored sauce:
1/2 tbsp oil
1 clove garlic
1/2 sweet onion
1 Tbsp lobster base bouillon or your substitution
1.5 cups water
2 Tbsp chopped mint or basil
1/2 bunch green onion - chopped
dash of ground pepper

Slurry:
1 Tbsp sesame oil
1 Tbsp flour

1/2 cup water


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