Szechuan Stir Fried Eggplant
Recreate the bold and spicy flavors of this classic Szechuan (also known as ‘Sichuan’) eggplant dish at home.
Let's start cooking!
Step 1 - Mix batter
- In a bowl, whisk together the egg yolks and 100 g potato starch.
- Season with ½ tsp ground Sichuan pepper, ½ Tbsp five spice powder and 1 Tbsp salt or to taste, then add the cold sparkling water.
Sparkling water in the batter will make your deep-fried ingredients crispier.
Step 2 - Fry eggplants
- Dip the eggplants in the batter. In a pot on medium heat, half-filled with oil at about 170°C.
- Deep-fry eggplants until lightly golden and cooked through.
- This will depend on the thickness of eggplants, but it should take around 3 minutes.
- When they are cooked, remove and leave to drain on kitchen paper.
Step 3 - Pound sauce and cook eggplants
- In a mortar and pestle, addred chillies, ginger, 1 Tbsp Sichuan peppercorns, salt, garlic cloves and pound.
- Mix in 20 g potato starch.
- In a pan on medium heat, add 3 Tbsp vegetable oil and stir-fry the sauce for 2 minutes.
- Add the eggplants and toss them together, until evenly coated. Remove from heat.
The mortar and pestle has been used across cultures for centuries. Originally used for medicine and grinding grains, they’re now a fixture in most Asian kitchens for pounding spices.
Plate and Serve!
Plate eggplants, scatter over some spring onion for garnish and serve hot.