Deep-Fried Aubergine Rolls in Vinegar Soy Sauce

Name: Deep-Fried Aubergine Rolls in Vinegar Soy Sauce
Yield: Serves 4
Cuisine: Chinese
Ingredients: Cooking oil for deep-frying; Water 3½ Tbsp; Zhejiang vinegar 2 Tbsp; Egg 1; Long purple aubergines (brinjals / eggplants) 200 g (7 oz); Ginger 15 g (½ oz), peeled (chop 10 g [⅓ oz] finely and mince remaining 5 g [⅙ oz] ginger); Minced pork belly 50 g (1⅔ oz); Water chestnut 1, peeled and finely chopped; Dried Chinese mushroom 1, soaked in water to soften and finely chopped; Chinese cooking wine (Shaoxing) 1 tsp; Sugar to taste; Salt a dash; Potato flour 10 g (⅓ oz), mixed with a little water

Preparation info

Serves
4

Difficulty
Medium

Appears in

New Beijing Cuisine

By Jereme Leung

Published 2010

About

My executive chef, Chef Yap is a dim sum master, who had 20 years of experience making dim sum in Malaysia before joining me in Beijing. These aubergine rolls are one of his many innovative creations.

Ingredients

Minced pork belly 50 g (1⅔ oz)
Water chestnut 1, peeled and finely chop

Asia
China
Main course
Beijing

Method

Place minced pork in a large mixing bowl. Add water chestnut, mushroom, ginger and egg. Mix ingredients in one direction until mixture starts to bind. Add salt and cooking wine and continue to mix in the same direction until well-mixed. Chill until ready to use.
Cut off aubergine stems. Using a meat slicer or mandolin, slice aubergine into thin slices lengthwis