Surimi and Eggplant in Black Bean Sauce

Surimi Eggplant in Black Bean Sauce

"Surimi", often called “Imitation Crab”, is seafood made with Wild Alaska Pollock, a mild whitefish related to cod, which is flavored to taste like crab or lobster. To make surimi seafood, Wild Alaska Pollock is finely minced and then blended with other ingredients such as starch, salt, natural crab meat, and egg white. It is then formed, cooked and cut into the various shapes and styles you find at your local grocery store." This description was adapted from the Louis Kemp website.

Louis Kemp Crab Delights

These packages of Surimi come in a variety of sizes and are available in most supermarkets in my neighborhood.  I make this eggplant dish in the same way I've made Surimi in Black Bean Sauce, except this is made on the stove top. It still takes no longer than 20 minutes, so dinner can be on the table in less than half an hour. Feel free to substitute shrimp for surimi or even bite-size pieces of fish fillet and serve with hot rice or chapatis.

Ingredients

1 (8 oz.) pkg. Louis Kemp Crab Delights

1 Japanese eggplant, cut in bite-size pieces

1 onion, sliced

1 tomato, diced

1-2 green chilies, minced (optional and to taste)

4 Tbsp. vegetable oil

2 Tbsp. Chili Black Bean Sauce

1 Tbsp. Premium Oyster Sauce

1 tsp. mirin or rice wine

1/2 tsp. sugar to taste

2 stalks green onions and cilantro, minced

Directions

1. Soak eggplant pieces in salted water for 10 minutes, drain and set aside.
2. In a bowl, combine all ingredients except green onions.
3. Heat a skillet and pour mixed ingredients in.
4. Cover and simmer for 5 minutes, remove cover and stir well.
5. Simmer until eggplant is cooked.
6. Garnish with green onions and cilantro, and serve with steamed rice.