Crispy Aubergine Katsu Bao - Vegetarian Society

Ingredients

• 1 aubergine, cut into approximately 8 cm x 4 cm x 2cm slices
• 100g plain white flour
• 200ml coconut milk
• 200g panko breadcrumbs
• vegetable oil, for shallow frying
• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 tsp garlic paste
• 2 tsp ginger paste
• 1 small carrot, finely diced
• 2½ tbsp mild curry powder
• ½ tbsp turmeric
• 1 x 400ml can coconut milk, plus 100ml water to rinse out can
• 1 tbsp soy sauce
• 1 tbsp plain flour
• 1 tbsp caster sugar
• 6 tbsp rice vinegar
• 2 tbsp white caster sugar
• ½ tbsp soy sauce
• 5 black peppercorns, toasted in a dry pan
• 5 coriander seeds, toasted in a dry pan
• 100g radish, sliced
• 1 tbsp black sesame seeds
• 2 sprigs coriander, finely chopped
• 2 spring onions, finely chopped
• 4 Bao, freshly steamed