This dish isn't just about flavors - it's about the texture that makes each bite a delightful crunch followed by a burst of savory goodness. The eggplant, after getting a crispy makeover in the pan, absorbs all those aromatic spices and seafood flavors like a sponge, creating a dish that's as satisfying as it is flavorful.
So, if you're looking to add a bit of excitement to your dinner table, with a dish that's both familiar and exotic, this Chinese Style Crispy Eggplant is your answer. It's comfort food with a twist, perfect for any occasion where you want to savor the magic of eggplant in a whole new way.
Ingredients:
1 large Chinese
brinjal/eggplant, cut into batons
1/2 tbsp
cornflour
1/2 tbsp rice
flour
White pepper
powder and salt, to taste
2 tbsp dried
prawns/shrimps, soaked and rinsed
5 cloves
garlic, sliced or chopped
1/2 inch
ginger, sliced or chopped
Oil, as needed
Salt, to taste
Method:
Prepare the
eggplant by cutting it into batons.
Mix cornflour,
rice flour, white pepper powder, and salt in a bowl.
Coat the
eggplant batons evenly with this mixture.
Heat oil in a
pan or wok over medium-high heat.
Fry the coated
eggplant batons until they are crispy and golden brown.
Remove from the
pan and set aside.
In the same
pan, leave about 2 teaspoons of oil.
Add the soaked
and rinsed dried prawns/shrimps.
Fry until they
turn aromatic.
Stir in the
sliced or chopped garlic and ginger.
Cook for about
1 minute until fragrant.
Return the
crispy eggplant to the pan with the aromatics.
Season with
salt to taste.
Stir-fry
everything together for a few minutes until well combined and heated through.
Dish out.
No comments:
Post a Comment