- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 3/4 pounds Eggplant
- 1 tablespoon Cornstarch
- 4 cups Oil for deep frying
- 3/4 cup Flour
- 1/4 cup Cornstarch
Batter
- 3/4 cup Flour
- 1/4 cup Cornstarch
- 3/4 cup Water or Flat Beer
- 1 teaspoon Baking Powder (or 1 1/2 teaspoons if using water)
- 3/4 teaspoon Oil
- 1/2 teaspoon Sugar
Dipping Sauce
- 2 tablespoons Hoisin Sauce
- 1 1/2 tablespoons Ketchup
- 1 teaspoon Sugar
- 1 1/2 teaspoons Sesame Oil
Directions
Cut eggplant into 1/4'' x 2'' x 2'' pieces. Lightly dust with cornstarch and set aside.
Combine ingredients for batter in mixing bowl. Blend to a smooth consistency.
Heat oil in a hot wok or medium-high heat. Shake excess cornstarch off eggplant. Deep-fry 4-5 slices at a time, until golden brown. Drain and set aside.
Combine ingredients for dipping sauce in a small dish and serve immediately with the fried eggplant.
