Japanese Eggplant Fans With Black Bean Sauce
- Ready In:
- 50mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 29.58 ml oil
- 14.79 ml fermented black beans, rinsed
- 2.46 ml chopped garlic
- 9.85 ml julienne fresh ginger
- 29.58 ml dry sherry
- 59.14 ml chopped clams with juice
- 354.88 ml chicken stock
- 29.58 ml oyster sauce
- 1.23 ml salt
- 0.61 ml white pepper
- caramel coloring
- cornstarch roux
- 4.92 ml sesame oil
- 4 Japanese eggplants
- 4 eggs, beaten
- 473.18 ml flour
- 473.18 ml panko breadcrumbs
- oil
- shredded green onion, strips
- tomatoes, cubes
directions
- Heat oil in wok. Toast black beans, crushing into oil, until aromatic. (Do not burn.) Add garlic and ginger and stir-fry 15 seconds. Deglaze with sherry. Add clams, stock, oyster sauce, salt and pepper. Add just enough caramel coloring to achieve a rich brown color. Bring to a boil, thicken with cornstarch. Add sesame oil, and adjust seasoning.
- With a shape knife cut down the length of the eggplant to form a fan. Flat out eggplant into a fan and dip into the egg, flour, egg and Panko. Place onto a tray until needed.
- Deep fry in 375 degree to a golden brown. Place onto paper towel.
- Plate the eggplant fans and serve with the black bean sauce top with Shredded green onion strips and tomatoes.
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