Sichuan Aubergine Recipe | Food Network UK
This mouth-watering recipe is ready in just and the ingredients detailed below can serve up to 4 people.
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Cooking tools:
- Mortar and pestle
- Wok
- Deep-fry thermometer
- Whisk
- Mixing bowl
- Slotted spoon
- Chef's knife
- Cutting board
- Paper towel
- Serving platter
- Measuring spoon
- Stove
Ingredients
- 2 to 3 Japanese aubergines, sliced into batons
- Peanut or vegetable oil for frying
- 3 tablespoons black rice vinegar
- 3 tablespoons honey
- 1 spring onion, thinly sliced
- 100g potato flour
- 2 egg yolks, beaten
- ½ teaspoon crushed Sichuan peppercorns, ground
- ½ tablespoon Chinese five spice
- ½ teaspoon salt
- 100ml ice cold sparkling water
- 1 tablespoon Sichuan peppercorns, ground
- 2 red chillies, sliced
- 1 inch ginger, peeled and grated
- 3 garlic cloves, roughly chopped
- 1 tablespoon potato starch
- 3 tablespoons oil
- Salt
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