Aubergine and Pepper Tempura with Sweet Chilli Dip

Name: Aubergine and Pepper Tempura with Sweet Chilli Dip
Yield: Serves Four
Cuisine: Thailand
Ingredients: ½ small carrot, finely grated; juice of ½ lime; 35 ml/2½ tbsp Thai fish sauce; 5 ml/1 tsp rice vinegar; 1 garlic clove, crushed; 1 fresh red chilli, seeded and finely chopped; 10 ml/2 tsp granulated sugar; 150 ml/¼ pint/⅔ cup water; 250 g/9 oz/2¼ cups plain (all-purpose) flour; 2 red (bell) peppers vegetable oil, for deep-frying; 5 ml/1 tsp salt; 500 ml/17 fl oz/2¼ cups iced water; 2 egg yolks; 2 aubergines (eggplant)

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

These crunchy vegetables in a beautifully light batter are quick and easy to make and taste very good with the piquant dip. Although tempura is a signature dish of Japanese Cuisine, it has now become popular throughout Asia, with each country adding its own characteristic touch – in the case of Thailand, this chilli flavoured sauce.

Ingredients

2 aubergines (eggplant)
2 red (bell) peppers vegetable oil, for deep-frying

Asia
Thailand
Main course
South East Asia

Method

Using a sharp knife or a mandolin, slice the aubergines into thin batons. Halve, seed and slice the red peppers thinly.
Make the dip. Mix together all the ingredients in a bowl and stir until the sugar has dissolved. Cover with clear film (