CRISPY EGGPLANT FINGERS
Ingredient A
2 long egg plant
(cut into 2 in X 1/2 inch wide strip)
Ingredient A - For marinating brinjal
1 tbsp oyster sauce
1/2 tsp salt
2 dashes of white pepper
(Marinate the above for 1 hour and set aside )
Direction
Bring egg plant and Ingredient A for marination for 1 hour and set aside.
After an hour drain excess liquid from egg plant as much as possible and leave it for 10 minutes in a strainer to drain the excess liquid by itself for around 10 minutes.
1st coat - toast egg plant with tapioca flour evenly and set aside to rest for 5 minutes
2nd coat- toast egg plant with wheat starch evenly and set aside to rest for the 2nd 5 minutes.
This process will allow the flour to absorb into the eggplant.
Deep fried egg plant in a wok in batches until all sides are evenly brown,
Dish out and drain egg plant on a layer of paper towel and set aside.
Ingredient B
1 tbsp minced dried prawn
4 minced garlic
1 tsp salted bean paste
2 fresh sliced red chilly
3 sprig curry leaves
1 tbsp oyster sauce
2 tsp sugar
15 g Nestum Original cereal (toss cereal in frying pan without oil for 1- 2 minutes)
150 g tapioca flour
150 g wheat flour
Direction
Heat up 5 tbsp of oil in a wok and saute dried prawns and garlic till lightly fragrant.
Add in salted bean, fresh chilly and curry leaves. continue to saute till fragrant.
Add in oyster sauce and sugar and sprinkle some nestum cereal onto the gravy,
Lastly in crispy fried egg plant.
Combine and blend them well and dish them up on a serving plate.
Drizzle some nestum cereal on the egg plant and ready to be serve
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| 1ST COATING WITH TAPIOCA FLOUR |
