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| Deep-Fried
Aubergine Cake (Szechuan) |
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| 3 aubergines,
cut into 2.5cm (1 inch) thick slices 75 g (3 oz) minced pork 25 g (1 oz) dried shrimps, soaked for 20 minutes,drained and finely chopped 1/2 teaspoon salt 2 spring onions, finely chopped 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon shredded root ginger 125 g (5 oz) plain flour 50 g (2 oz) cornflour 1 egg, beaten 2 tablespoons water 600 ml (1 pint) vegetable oil 1. Cut a slit in each aubergine slice, deep enough for the stuffing. 2. Mix together the minced pork, shrimps, salt, spring onion, soy sauce, sesame oil and ginger. Beat well together and stuff each aubergine slice with 1/2 teaspoon of filling. 3. Dust each slice with plain flour, then mix the remaining flour with the cornflour, egg and water to form a batter. Coat each slice well. 4. Heat the oil in a wok to 180 degree C or 350 degree F, or until a cube of bread browns in 30 seconds, and deep-fry each slice until bright yellow. Drain well. |
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