1: Prepare shrimp filling by mixing shrimp, salt, shaoxing wine, white pepper, soy sauce, cornstarch, and water in a bowl.
2: Cut silken tofu into slices and hollow out the eggplants and green pepper.
3: Stuff the hollowed vegetables with the shrimp filling.
4: In a separate bowl, mix cornstarch and cold water to make the wet batter.
5: Dip stuffed vegetables into the wet batter.
6: Heat oil in a frying pan and fry the stuffed vegetables until golden brown.
7: For the sauce, bring water to a boil and mix in oyster sauce, soy sauce, garlic, and cornstarch slurry.
8: Pour the sauce over the fried stuffed vegetables and serve.
