These crispy and golden fried eggplants are all that you need for an evening snack. Pair it with a Thai iced tea for that extra punch.
1 medium-size eggplant, peeled and cut into 8cm x 2 cm strips
Vegetable oil, for deep-frying
Corn flour (for dusting)
100g tapioca starch
100g rice flour
1⁄2 tsp sea salt
For fish-fragrant dressing:
1 tbsp chilli bean sauce
3 tbsp white sugar
100ml rice wine vinegar
40ml black vinegar
1 tsp ginger (chopped)
1 tsp garlic (chopped)
30ml vegetable oil
1 tsp pickled green chilli (chopped)
1 spring onion (finely sliced)
1 tbsp Sichuan pepper
1. Place the eggplant strips in a colander set over a plate and sprinkle lightly with salt. Leave for 30 minutes to draw out moisture.
2. Rinse and pat dry with paper towel.
To make the batter, whisk all the ingredients together in a large bowl until smooth.
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 seconds and then add both vinegars.
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
Gently toast the Sichuan pepper in a pan until fragrant and grind to a fine powder (save for garnish later).
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 minutes, or until golden and crispy.
4. Drain oil on paper towel.
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.
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