Directions

To Prep

1. Place the eggplant strips in a colander set over a plate and sprinkle lightly with salt. Leave for 30 mins to draw out moisture.
2. Rinse and pat dry with paper towel.

To Prep Batter

1. To make the batter, whisk all the ingredients together in a large bowl until smooth.

To Prep Fish-fragrant Dressing:

1. Gently fry the chilli bean, pickled chilli, garlic and ginger in vegetable oil until the oil is red and fragrant.
2. Add sugar and fry for 20 secs and then add both vinegar.
3. Reduce gently until sauce thickens enough to coat the eggplant.
4. Taste and add sugar if too salty/sour or add vinegar if too sweet.

Garnish

1. Gently toast the Sichuan pepper in a pan until fragrant and grind to a fine powder (save for garnish later).

To Cook the Eggplant

1. Heat the deep-frying oil to 180°C.
2. Working in batches, lightly coat the eggplant strips in corn flour then the tempura-like batter.
3. Place one at a time, in the hot oil and deep-fry for 4 mins, or until golden and crispy.
4. Drain oil on paper towel.

To Serve

1. Transfer the deep-fried eggplant to a bowl and gently toss with dressing.
2. Arrange on a serving plate. Sprinkle spring onion and Sichuan pepper to taste and serve.