Spiced eggplant and spinach beancurd-skin pastries with coriander yoghurt sauce from Spice by Christ
This is one of my favourite vegetable pastries. The filling can just as easily be used with spring roll, filo or shortcrust pastry: the decision is yours. If you use filo or shortcrust, then bake t...
Ingredients
- egg wash
- 5 cloves garlic, minced
- 6 tablespoons Coriander Yoghurt Sauce
- 2 teaspoons Pickled Ginger, shredded
- ¼ cup coriander leaves, chopped
- 1 red onion, minced
- 12 x 10 cm square beancurd skins, cut in half
- 3 red bird’s-eye chillies, minced
- 24 large spinach leaves, blanched
- 2 eggplants
- 50 g fresh water chestnuts, blanched
- vegetable oil for deep-frying
- 1 teaspoon fish sauce
- 3 tablespoons Eggplant Pickle
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