Japanese Eggplant Fans With Spicy Black Bean Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is dish for people who like deep fry eggplant with a spicy sauce. Ingredients:
4 japanese eggplants |
4 eggs, beaten |
2 cups flour |
2 cups panko breadcrumbs |
oil |
2 tablespoons oil |
1 tablespoon fermented black beans, rinsed |
1 teaspoon dried red pepper flakes |
1 teaspoon garlic, chopped |
2 teaspoons ginger, julienne |
2 tablespoons shaoxing wine |
1/2 cup chopped clams with juice |
1 1/2 cups chicken stock |
4 tablespoons oyster sauce |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
roux, cornstarch |
1 teaspoon sesame oil |
tomato, diced |
green onion, minced |
Directions:
1. With a shape knife cut down the length of the eggplant to form a fan. Flat out eggplant into a fan and dip into the egg, flour, egg and panko. Place onto a tray until needed.
2. Heat oil in wok. Toast black beans, crushing into oil, until aromatic. Add red chili flakes, garlic and ginger and stir-fry 15 seconds. Deglaze with Shaoxing wine. Add clams, stock, oyster sauce, salt and pepper. Bring to a boil, thicken with cornstarch. Add sesame oil, and adjust seasoning. Keep warm.
3. Deep fry in 360 degree to a golden brown. Place onto paper towel. Plate the eggplants on a large serving platter and top with the spicy black bean sauce and diced tomatoes and green onion.
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