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Ricky A great dish, well. I used grape seed oil to deep fry it in my wok. In the interests of Kaizen I made three simple modifications: 1. I substituted 1tsp of szechaun pepper (flower pepper, buy from and Asian grocery, heat it before grinding to release the flavours)for a tsp of the black peppercorns. I then dry fried both to release the aroma. These were then ground and added to the salt. 2. I used finger eggplants cut into 1/8th inch slices 3. I made the batter a bit thinner (like crap supermarket cheap cream) by adding another 50ml of soda. The end result was absolutely fantastic.

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Rob of Roenne April 22, 2010
Vietnamese Salt and Pepper Eggplant