
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
- 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。
- 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。
- 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。
- 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
- 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.
- Dip eggplants into the batter and mix well. Deep-fry in hot oil until golden brown. Dish and drain. Set aside.
- 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.
- Add in fried eggplant, Thai basil leaves and stir-fry quickly until aromatic. Dish up and serve.
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