Crispy eggplant, Sichuan red vinegar glaze

Ingredients

• 1 grande, pelée, en bâtons de 12 cm × 1,5 cm eggplant
• 450 g granulated sugar
• 100 g liquid glucose
• 100 ml Chinese red vinegar
• 70 ml Chinkiang black vinegar
• 100 ml soy sauce
• 70 g fermented soybean paste
• 40 g doubanjiang (spicy broad bean paste)
• 40 g Sichuan chili oil
• 1 pinch ground Sichuan peppercorns
• 15 g fresh ginger
• 30 g garlic
• 60 g long red chilies
• 16 g xanthan gum
• 550 ml water
• 55 g rice flour
• 55 g tapioca starch
• 4 g + 1 g pour le sésame fine salt
• 1,5 à 2 l selon le wok/casserole vegetable frying oil
• 2, finement émincées scallions
• 0.5 bunches fresh cilantro
• 20 g toasted sesame seeds

Method

1. Prepare the glaze: heat the sugar and glucose to 121°C, stir in the vinegar and aromatic mixture, then simmer for about 20 minutes until you have a glossy, coating sauce. Set aside.
2. Prepare the batter: using an immersion blender, blend the water, xanthan gum, and salt until smooth and thickened. Add the rice flour and tapioca starch, then blend until smooth.
3. Peel the eggplant and cut it into even batons, 12 cm × 1.5 cm. Keep them dry on paper towels.
4. Heat the oil to 190°C in a wok or deep saucepan. Dip the eggplant batons into the batter, let the excess drip off, then fry in small batches.
5. Do not move the pieces too much during the first 2 to 3 minutes: the shell needs to set. Continue until the shell is pale, dry, and very crispy, about 5 minutes in total.
6. Drain on a wire rack, not on paper towels, to preserve the crispness.
7. Place the still-hot eggplant into a large bowl, add a generous amount of glaze, and toss quickly to coat without making them soggy.
8. Plate, add a drizzle of sauce, then finish with scallions, cilantro, and sesame salt. Serve immediately.

Nutrition

Per serving

Energy

943.3 kcal

Protein

8.62 g

Carbohydrate

166.25 g

Fat

28.22 g

Fibre

6.48 g

Calcium

71.22 mg

Iron

1.91 mg

Magnesium

67.02 mg