泰国香茄子 Thai Style Crispy Chilli Eggplant

脆浆

2大匙面粉
2大匙粟粉
½小匙发粉
¼小匙盐
3大匙油
100-120ml水材料

2条茄子，约500g，切块
3杯炸油
1大匙蒜茸
1小匙姜碎
3条指天椒，切粒
1条红辣椒，切碎
1大匙九层塔碎汁料(拌匀)

3大匙泰国辣椒酱
1大匙番茄酱
1大匙辣椒酱
1大匙白醋
1小匙糖
¼小匙盐
2大匙水
适量九层塔叶，装饰用做法

1. 脆浆：将材料中的面粉、粟粉、发粉和盐拌匀，加入油拌匀，才加入水拌匀匀成脆浆，待用。
2. 把茄子块放入脆浆里拌匀，放入热油里炸至金黄色，捞起滤干油，待用。
3. 留油1大匙，放入蒜茸、姜碎、指天椒和红辣椒炒香，加入汁料煮滚。
4. 加入炸好的茄子和九层塔碎，快速炒匀即可。

BATTER

2 tbsp plain flour
2 tbsp cornstarch
½ tsp baking powder
¼ tsp salt
3 tbsp oil
100-120ml waterINGREDIENTS

2 eggplants (about 500g), cut into pieces
3 cups oil for deep-frying
1 tbsp chopped garlic
1 tsp minced ginger
3 chilli padi, diced
1 red chilli, chopped
1 tbsp Thai basil leavesSAUCE (MIXED)

3 tbsp Thai chilli sauce
1 tbsp Tomato sauce
1 tbsp chilli sauce
1 tbsp white vinegar
1 tsp sugar
¼ tsp salt
2 tbsp water
Some Thai basil leaves, for garnishing

METHOD

1. Batter: In a mixing bowl, combine plain flour, cornstarch, baking powder and salt. Add in oil and stir well. Add in water and mix well. Set aside.
2. Dip eggplants into the batter and mix well. Deep-fry in hot oil until golden brown. Dish and drain. Set aside.
3. Leave 1 tbsp oil in wok, stir-fry chopped garlic, minced ginger, chilli padi and red chilli until fragrant. Add in sauce ingredients and bring to boil.
4. Add in fried eggplant, Thai basil leaves and stir-fry quickly until aromatic. Dish up and serve.