Directions

To Make

1. Cut eggplants in half lengthways, then cut each half into 6 wedges. Place them in a large bowl and toss evenly with potato starch to coat.
2. Heat a wok / frying pan over medium-high heat with 2 tbsp cooking oil. Add the eggplant and pan-fry until golden on all sides, remove from the pan and set aside. Adding more cooking oil if needed.
3. Mix all sauce ingredients in a small bowl and set aside.
4. Heat up 2 tbsp oil, sauté garlic and chillies for 30 seconds. Pour in the sauce and let it simmer for 1 minute.
5. Add fried eggplant and stir to coat with sauce. Serve hot.