Vietnamese or Chinese aubergines are thinner and longer, but firmer compared to large-sized aubergines sold in the US market. The Vietnamese and Chinese prefer to use them for cooking compared to large balloon aubergines due to their final texture and easy cooking. These thin aubergines are also often better roasted and fried.
Vietnamese Crispy Battered Fried Eggplant Slices Recipe
Mass:
2/3 cup all-purpose flour
1/3 cup of rice flour
3 tablespoons cornstarch
3/4 teaspoon sugar
a pinch of salt
1/2 teaspoon of pepper
1 cup iced water, preferably iced club soda
Oil for frying
1/3 cup fish sauce for dipping
Trim the ends of each eggplant and cut into 1/4-inch thick slices. Soak the slices in water for 10 minutes to decrease the bitterness of the eggplants.
In a shallow bowl, combine the all-purpose flour, rice flour, cornstarch, sugar, salt, and pepper.
Add the ice water and beat until smooth. Set aside.
Drain the eggplant slices and use paper towels to remove excess moisture. Put them aside.
Pour the oil into a wok or Dutch oven to a depth of 1 inch. Heat the oil over medium high heat to 350F in a deep fry thermometer. If you don’t have a thermometer, put a bamboo toothpick in the oil; If small bubbles immediately accumulate around the toothpick, the oil is ready.
Dip each slice of eggplant into the batter, letting the excess drip back into the bowl, then gently drop it into the hot oil and lower the temperature of the oil. Fry them in several batches to avoid clumping in the pan. Fry for about 2 minutes on each side or until golden brown and crisp. When the slices are done, transfer to a wire rack to drain.
When all the eggplant slices are fried, place them on a serving plate. Serve immediately with a dipping sauce.
Makes 4 to 6 servings
