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Friday, April 24, 2015

Japanese Eggplant Fans With Black Bean Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 2 tablespoons oil
  • 1 tablespoon fermented black beans, rinsed
  • 1/2 teaspoon chopped garlic
  • 2 teaspoons julienne fresh ginger
  • 2 tablespoons dry sherry
  • 1/4 cup chopped clams with juice
  • 1 1/2 cups chicken stock
  • 2 tablespoons oyster sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • caramel coloring
  • cornstarch roux
  • 1 teaspoon sesame oil
  • 4 japanese eggplants
  • 4 eggs, beaten
  • 2 cups flour
  • 2 cups panko breadcrumbs
  • oil
  • shredded green onion, strips
  • tomato, cubes

Recipe

  • 1 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.
  • 2 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.
  • 3 deep fry in 375 degree to a golden brown. place onto paper towel.
  • 4 plate the eggplant fans and serve with the black bean sauce top with shredded green onion strips and tomatoes.

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