Recipe

Deep-fried Szechuan Brinjal Recipe

	Jmp629 / All my dishes 2 years, 3 months ago Szechuan dishes a slightly spicy & sour. Best accompanied with rice. It will taste better if you leave it in the fridge overnight. Prep:10m Cook:10m Servings:4	Jmp629
	brinjal

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Ingredients

1 cup Oil for deep frying

750g brinjal, cut into 5cm lenghts & halved

2 tbsp oil, extra

3 cloves garlic, minced

100g minced chicken

200g prawns, shelled & chopped

2 tbsp hot bean paste (also known as Sze Chuan sauce. Available @ supermarkets or Chinese grocery stores)

1 tsp rice wine (optional)

1 tsp light soy sauce

1 tbsp Worcestershire sauce

2 tsp sugar

1 tsp cornflour mixed with 1 tsp water

Directions

Heat oil in wok & deep-fry brinjal for 2-3 mins. Remove & drain on paper towels. Discard oil.

In another clean wok, heat extra oil & stir-fry garlic. Add chicken & prawns; stir-fry for another 2 mins.

Add bean paste, rice wine (optional), soy sauce, Worcestershire sauce, sugar & cornflour mixture. Stir to mix well. Put brinjal back in wok & cook till sauce thickens.

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