Spice Temple's cult favourite:Fish-fragrant eggplant 'chips'.Wayne TaylorSalt the eggplant
Place the eggplant strips in a colander set over a plate and sprinkle lightly with salt. Leave for 30 minutes to draw out moisture,then rinse and pat dry with paper towel.
Make the batter
Whisk all the ingredients together in a large bowl until smooth.
Make the dressing
Gently toast the Sichuan pepper in a pan until fragrant and grind to a fine powder (save for garnish later).
Gently fry the chilli bean,pickled chilli,garlic and ginger in vegetable oil until the oil is red and fragrant
Add sugar and fry for 20 seconds and then add both vinegars.
Reduce gently until sauce thickens enough to coat the eggplant.
Taste and add sugar if too salty/sour or add vinegar if too sweet
Cook the eggplant
Heat the deep-frying oil to 180°C.
Working in batches,lightly coat the eggplant strips in corn flour then the tempiura-like batter,then place,one at a time,in the hot oil and deep-fry for 4 minutes,or until golden and VERY crispy. Drain on paper towel.
To Serve
Transfer the deep-fried eggplant to a bowl with the dressing and gently toss together,then arrange on a serving plate. Scatter over the spring onion and sprinkle Sichuan pepper to taste and serve.
Spice Temple's chefs spoke to Good Food'sJane Holroyd.