Crisp Eggplant with Fish-Fragrant Sauce Recipe

Name: Crisp Eggplant with Fish-Fragrant Sauce Recipe
Total time: 120 min
Ingredients: For deep-frying: vegetable oil; 6 Japanese eggplant (long thin eggplant), peeled, cut into batons about 5cm x 1.5cm; ½ bunch coriander, finely chopped; 2 long red chillies, thinly sliced into rounds; 2 spring onions, finely chopped; To serve: fried shallots; To serve: baby coriander leaves and sesame seeds; Fish-fragrant sauce; 450 gm caster sugar; 100 gm liquid glucose; 100 ml light soy sauce; 100 ml Chinese red vinegar (see note); 70 gm soy paste (see note); 2½ tbsp Chinkiang black vinegar (see note); 2 tbsp chilli bean paste (see note); 2 tbsp Lao Gan Ma chilli oil (with peanuts; see note); 1 tbsp very finely chopped ginger; 2 tbsp finely chopped garlic; 3 birdseye chillies, very finely chopped; 2 tsp ground Sichuan pepper; ½ tsp chilli flakes; 50 gm sesame seeds; Batter; 15 gm xanthan gum (see note); 60 gm rice flour; 60 gm tapioca flour

www.gourmettraveller.com.au

Fish-fragrant sauce doesn't actually have any fish in it, but its sweet, sour and spicy elements are traditionally used to cook Sichuan fish dishes and give thi

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

Share this recipe:

Ingredients

For deep-frying: vegetable oil
6 Japanese eggplant (long thin eggplant), peeled, cut into batons about 5cm x 1.5cm
½ bunch coriander, finely chopped
2 long red chillies, thinly sliced into rounds
2 spring onions, finely chopped
To serve: fried shallots
To serve: baby coriander leaves and sesame seeds
Fish-fragrant sauce
450 gm caster sugar
100 gm liquid glucose
100 ml light soy sauce
100 ml Chinese red vinegar (see note)
70 gm soy paste (see note)
2½ tbsp Chinkiang black vinegar (see note)
2 tbsp chilli bean paste (see note)
2 tbsp Lao Gan Ma chilli oil (with peanuts; see note)
1 tbsp very finely chopped ginger
2 tbsp finely chopped garlic
3 birdseye chillies, very finely chopped
2 tsp ground Sichuan pepper
½ tsp chilli flakes
50 gm sesame seeds
Batter
15 gm xanthan gum (see note)
60 gm rice flour
60 gm tapioca flour