Fish Fragrant Fried Eggplant
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Fish Fragrant Fried Eggplant
Recipe by Diana Chan
Serves: 4
Prep Time: 5 minutes (+ 30 minutes salting)
Cook Time: 10 minutes
Ingredients
300 g lebanese eggplants, sliced diagonally into 2 cm pieces
3 tbs neutral-flavoured cooking oil
6 small dried chillies, soaked in water for 15 minutes and drained
1 garlic clove, minced
20 g ginger, julienned
1 shallot, thinly sliced
Ground white pepper, to taste
Sauce
2 tbs Ayam oyster sauce
2 tbs Ayam light soy sauce
1 tbs shaoxing wine
1 tsp Ayam sesame oil
1 tsp white sugar
Garnish
Finely sliced spring onions
Method
Prepare the eggplants in advance by sprinkling them liberally with salt and leaving them in a colander for at least 30 minutes. Rinse well, drain, and pat dry with paper towels.
In a measuring jug, combine all sauce ingredients and set aside.
Heat a wok over high heat and add the oil. Once hot, add the dried chillies, ginger, garlic, and shallots. Stir-fry for 30 seconds, then add the eggplants. Fry for 5 minutes, tossing continuously.
Pour in the sauce and stir to coat. Season with ground white pepper.
Remove from heat, garnish with spring onions, and serve immediately with warm rice.
