Crispy Eggplant Hot Sour Sauce

Ingredients

• 2 long red or green chillies, seeded and finely julienned
• 2 spring onions, shredded
• ½ L ice
• 150g p/w shallots, finely sliced and cooked in clean oil until golden, drained on paper towel
• 150g raw peanuts, roasted in a 160°C oven and chopped
• 1 bunch of coriander, roots washed and reserved for sauce