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.
Cooking Time: 15mins - 30mins
Total time: 30mins - 60mins
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
½ 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
- Place the eggplant strips in a colander set over a plate and sprinkle lightly with salt. Leave for 30 mins to draw out moisture.
- Rinse and pat dry with paper towel.
- To make the batter, whisk all the ingredients together in a large bowl until smooth.
For fish-fragrant dressing:
- Gently fry the chilli bean, pickled chilli, garlic and ginger in vegetable oil until the oil is red and fragrant.
- Add sugar and fry for 20 secs and then add both vinegar.
- Reduce gently until sauce thickens enough to coat the eggplant.
- 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).
Cooking the Eggplant:
- Heat the deep-frying oil to 180°C.
- Working in batches, lightly coat the eggplant strips in corn flour then the tempura-like batter.
- Place one at a time, in the hot oil and deep-fry for 4 mins, or until golden and crispy.
- Drain oil on paper towel.
- Transfer the deep-fried eggplant to a bowl and gently toss with dressing.
- Arrange on a serving plate. Sprinkle spring onion and Sichuan pepper to taste and serve.