Ingredients
560g aubergine
90ml soy sauce
90ml miring
21/2 Tbs caster sugar
60ml rice vinegar
Veg oil for deepfrying
2/3Tbs minced leeks or spring onions
1 tsp each minced Ginger and garlic
1-2red chillies deseeded and finely sliced in circles
Shredded leek washed and drained for garnish
Preparation
Use potato peeler to make stripes on skin of aubergine. Cut into3cm thick dice and then quarters. Place in bowl of cold water for 10mins to soak then drain and pat dry.
Combine soy, miring sugar and vinegar to make a sauce and set aside.
Deep fry aubergine at 170C med-high temp Drain, put in bowl add sauce and minced leek, ginger,garlic and chilli and mix. Rest for a few mins, then garnish w shredded leeks and serve.
