Side Dish
2 servings
20 minutes
15-20 minutes
Chef Martin Yan
¾ pounds Eggplant
1 tablespoon Cornstarch
4 cups Oil for deep frying
¾ cup Flour
¼ cup Cornstarch Batter (recipe below)
¾ cup Flour
¼ cup Cornstarch
¾ cup Water or Flat Beer
1 teaspoon Baking Powder (or 1½ teaspoons if using water)
¾ teaspoon Oil
½ teaspoon Sugar Dipping Sauce (recipe below)
2 tablespoons Hoisin Sauce
1½ tablespoons Ketchup
1 teaspoon Sugar
1½ teaspoons Sesame Oil
Cut eggplant into ¼" 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.
