In a food processor combine chopped shrimp, salt, all purpose flour, white pepper and egg white. Process until a coarse paste forms.

Slice eggplant on the diagonal, about 1-inch thick, then slice through the middle, about 90% deep but not all the way, to create a pocket for the shrimp.

Fill each eggplant slice to the top with about a teaspoonful of the shrimp mixture. Repeat until all the eggplant slices are filled.

Pan Fry the stuffed eggplants until brown on all sides. Around 3 to 4 minutes of each side. Set aside.

Use the same skillet, add olive oil, Shallot and garlic

Add Oyster sauce, water and cooking wine. Mix well and bring it to boil

Put Stuffed eggplants back into the pan, cover and let it cook for 5 minutes

Remove eggplants from the pan

Add water to corn starch and add to the sauce

Top each eggplant with the sauce