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Crisp eggplant with fish-fragrant sauce

Dan Hong
  • 120 minutes
  • Serves 6 to 8

INGREDIENTS

3

Birdseye chillies

2 tbsp

Chilli bean paste

1/2 tsp

Chilli flakes

1/2

bunch Coriander

2 tbsp

Garlic

1 tbsp

Ginger

6

Japanese eggplant

2

Long red chillies

2

Spring onions

70 g

Soy paste

100 milliliters

Soy sauce, light

450 g

Caster sugar

60 g

Rice flour

50 g

Sesame seeds

2 tsp

Sichuan pepper, ground

60 g

Tapioca flour

15 g

Xanthan gum

100 milliliters

Chinese red vinegar

2 1/2 tbsp

Chinkiang black vinegar

2 tbsp

Lao gan ma chilli oil

100 g

M liquid glucose