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Sichuan sticky aubergine
Serves 4-6 Starters and mains
Ingredients
- 1kg aubergine, sliced into 1cm-thick batons
- 2tsp salt flakes
- 175g golden syrup
- 60ml Chinese black vinegar
- 90g soybean chilli paste
- 60g crispy chilli oil with peanuts
- 2tbsp fish sauce
- juice 1 lemon
- 110g cornflour
- oil, for shallow-frying
- 2 small red chillies, thinly sliced
- 3 garlic cloves, thinly sliced
- 2tbsp toasted white sesame seeds
- spring onion, sliced, to serve
- steamed rice, to serve
Method
Place the aubergine in a
colander and toss with the salt flakes. Place over a bowl to drain for 1 hour, or until softened.
Meanwhile, make the sauce. Combine the golden syrup,vinegar, chilli paste, chilli oil and fish sauce in a wok over a medium heat. Bring to the boil and cook, stirring frequently, for 4 minutes to reduce the liquid slightly. Stir in the lemon juice, then set aside until needed.
When ready to cook, push down on the aubergine to
release the excess water. Transfer to a bowl and toss with the cornflour.
Heat 5cm of oil in a large saucepan over a medium-high heat to 180C (check with a cook's digital thermometer), or until a cube of bread dropped into the oil turns golden in 15 seconds.
Add the chilli and garlic slices and fry for 1 minute, or until crisp. Remove with a slotted spoon and drain on kitchen paper.
Working in batches, shaking off any excess cornflour as you go, deep-fry the aubergine for 4 minutes, or until light golden and crisp, yet soft in the middle. Remove with a slotted spoon and drain on a wire rack set over kitchen paper. Continue with the remaining aubergines.
Bring the sauce in the wok back to the boil. Add the aubergine and stir to coat.
Transfer to a serving dish and scatter with crispy scatter with the crispy chilli and
garlic, sesame seeds and spring onion. Serve with steamed rice.
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