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