In one way or another, I’m sure you’ve had this before. It’s a dish that converts even the most sceptical anti-eggplanters into devotees. Growing up in Sydney, you come across a bunch of restaurants scattered around town, all seemingly linked by their use of red, laminated menus. They all serve this dish. No one can tell me if they’re all connected, but it doesn’t take a tin foil hat to feel like they are.
One of the most famous ones is Chinese Noodle Restaurant; it’s where Carlos and I used to frequent as students. We’d indulge in delicious date nights fuelled with BYO bottles of cheap wine. Every single time we’d go, we’d order this dish. This version is powered by xanthan gum, which plays the crucial roles of emulsifying (combining liquids that don’t naturally mix), stabilising (maintaining the structure of the batter) and binding (ensuring everything stays together during frying). Without it, the batter simply wouldn’t work as well – it’s the key to achieving a perfectly crispy coating. You can purchase xanthan gum powder online or it may be available in the baking aisle of your major supermarket. This batter keeps for a week in the fridge and is fantastic for other fried goodies, like thinly sliced pumpkin (squash), seafood, tofu and more. Get creative and have fun.
Make ahead
Batter can be made and refrigerated up to a week ahead (serves 4)
On the day
Soak and fry eggplant and make sauce just before serving
Make the Batter
- 1 teaspoon (5 g/ oz) xanthan gum
- ½ cup (80 g) rice flour
- ½ cup (80 g) tapioca flour
In a bowl, use a stick blender to combine the xanthan gum with 440 ml (15¼ fl oz) water until smooth and lump free. The mixture will thicken. If you don’t have a stick blender, a high-speed blender should do the trick. Work in batches if your blender doesn’t accommodate volume. In a separate bowl, whisk together the rice and tapioca flours. Gradually blend the flour mixture into the xanthan gum mixture until smooth. Cover and refrigerate while you soak the eggplant. If making ahead, store in the fridge for up to a week.
Fry the eggplant
- 1½ large eggplants (aubergines), ends trimmed, peeled and sliced into strips (3–4 cm/1¼ –1½ in) thick, 7–10 cm (2¾–4 in) long
- Neutral oil, for frying
Soak the eggplant strips in a bowl of salted water for 15 minutes to remove any bitterness. Drain and pat dry with a tea (dish) towel. Remove the batter from the fridge and stir well to ensure it is smooth. Add enough oil to a large frying pan or saucepan to reach about 2–3 cm (¾ –1¼ in) deep. Heat the oil over medium–high heat to 180°C (350°F), or until bubbles form rapidly around the tip of a wooden chopstick or handle of a wooden spoon when dipped into the oil. Dip each eggplant strip in the batter, ensuring it’s fully coated, then gently lower it into the hot oil. In batches to avoid overcrowding, fry the eggplant, turning as needed, for 5–7 minutes, or until golden brown. Transfer to a plate lined with paper towel to drain any excess oil.
Make the sauce
- 2 tablespoons neutral oil
- 4 garlic cloves, chopped
- 15 g (½ oz) fresh ginger, chopped
- 1 large red chilli, chopped
- ¼ cup (60 ml) light soy sauce
- 1/3 cup (80 ml) Chinese black vinegar
- 3 tablespoons soft brown sugar
In a large saucepan or wok, heat the oil over medium–high heat. Add the garlic, ginger and chilli and cook for 1–2 minutes, or until fragrant but not browned. Reduce the heat to medium and stir in the soy sauce, black vinegar, brown sugar and 2 tablespoons water. Simmer for 5–7 minutes, or until the sauce thickens slightly, then remove from heat.
To Serve
Coriander (cilantro) leaves
Arrange the fried eggplant strips on a serving platter. Brush the warm, sticky sauce over the eggplant. Garnish with coriander. Serve hot.
Images and text from Lucky Dragon Supper Club by Stephanie Feher, photography by Rob Palmer. Murdoch Books, RRP $45
