Name: Sichuan Fried Aubergines
Yield: Serves 4–6
Cuisine: China
Ingredients: 2 teaspoons chilli bean sauce; 3 tablespoons tomato purée; 1 tablespoon finely chopped fresh ginger; 2 teaspoons sugar; 2 tablespoons rice wine or dry sherry; 1 tablespoon Chinese black rice; 150 ml (5 fl oz) vegetable stock; 450 ml (15 fl oz) oil, preferably groundnut, for deep-frying; 50 g (2 oz) plain flour; 2 tablespoons dark soy sauce; 3 tablespoons finely chopped spring onions; 1 tablespoon oil, preferably groundnut; vinegar or cider vinegar; 450 g (1 lb) aubergines; 150 ml (5 fl oz) water; 1 teaspoon cornflour mixed with 1 teaspoon water; ¼ teaspoon salt

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

Aubergines are delicious when fried in a light batter, which prevents too much oil penetrating the aubergines. They are then enlivened by what the Chinese call a ‘fish flavouring’ sauce, a non-fishy mixture of spices and seasonings normally used in the preparation of fish. Both the aubergines and the batter readily absorb the sauce. This sauce is not to be confused with the commercially bottled fish sauce widely used in Southeast Asian cooking. Try to buy Chinese aubergines as they have a m

Ingredients

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Ingredients

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