Spiced eggplant and spinach beancurd-skin pastries with coriander yoghurt sauce

Name: Spiced eggplant and spinach beancurd-skin pastries with coriander yoghurt sauce
Cuisine: Vietnamese
Ingredients: vegetable oil for deep-frying; 2 eggplants; 2 teaspoons Pickled Ginger, shredded; 3 red bird’s-eye chillies, minced; 1 red onion, minced; 5 cloves garlic, minced; 50 g fresh water chestnuts, blanched; 1 teaspoon fish sauce; 3 tablespoons Eggplant Pickle; ¼ cup coriander leaves, chopped; 12 x 10 cm square beancurd skins, cut in half; 24 large spinach leaves, blanched; 6 tablespoons Coriander Yoghurt Sauce; egg wash

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This is one of my favourite vegetable pastries. The filling can just as easily be used with spring roll, filo or shortcrust pastry: the decision is yours. If you use filo or shortcrust, then bake the pastries in the oven as opposed to frying them in oil.

Ingredients

2 eggplants
vegetable oil for deep-frying
5 cloves garlic, minced
1

Asia
China
Vietnam
Japan
Pastry
Fish course
Pescatarian
Southeast Asia
Spicy

Method

Cut eggplants into 1 cm dice.
Heat oil in a deep-fryer to 180°C and fry eggplant until golden. Drain on paper towel.
Heat 1 tablespoon vegetable oil in a frying pan and fry garlic, onion and chilli over moderate heat for a few minutes until fragrant. Combine onion mixture, eggplant, pickled ginger, coriander leaves, eggplant pickle and fish sauce in a