• Prep Time: 30 mins
  • Cook Time: 15 mins

Number of servings

Typhoon shelter crumb Ingredients

  • 25 g douchi chopped
  • 150 g bread-crumbs
  • 30 g butter
  • 20 g cooking oil
  • Fresh red chilli
  • Garlic chopped
  • Deep fried garlic
  • Salt and pepper
  • Orange zest

Steamed eggplant Ingredients

  • 1 eggplant
  • 100 g glass noodle
  • Garlic paste
  • Diced scallop

Orange soy sauce Ingredients

  • 150 ml Sunkist® orange juice
  • 80 ml sake
  • 250 ml shoyu
  • 120 ml mirin
  • Cornstarch

Finishing touches Ingredients

  • Sunkist® orange
  • Shredded spring onion
  • Shredded fresh red chilli

Typhoon shelter crumb


  1. Heat vegetable oil and butter over low heat. Add the minced garlic, red chili, and douchi.
  2. Stir in the breadcrumbs until they are crispy, then reduce the heat. Add fried garlic, salt, and orange zest.
  3. Turn off the heat and set aside.

Steamed eggplant


  1. Cut the eggplant into segments and soak them in a mixture of white vinegar and saltwater to preserve their purple color after cooking.
  2. Hollow out the center of the eggplant and fill it with pre-soaked glass noodles.
  3. Steam them for 10 minutes over high heat with the garlic sauce.
  4. Add diced scallops and steam for an additional 2 minutes.

Orange soy sauce


  1. After juicing the navel orange, mix 150ml of the orange juice together with all the liquid ingredients.
  2. Bring to boil and add cornstarch to thicken as desired.

Finishing touches


  1. Place the sauce on the plate.
  2. Arrange the steamed eggplant on top, followed by the crispy breadcrumbs.
  3. Garnish with orange segments, shredded spring onion, and fresh red chilli.