Japanese Eggplant Fans With Black Bean Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe we use at Chinois East West restaurant. Ingredients:
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 white 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 |
Directions:
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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