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Sticky Sichuan-style aubergines
Fruit and vegetables
1 large
aubergine
, cut into 2–3cm/¾in–1¼in dice
2
garlic
cloves, crushed
1 tbsp finely chopped fresh
ginger
1 tbsp
chilli
garlic sauce
2 tbsp crispy
shallots
2
spring onions
, finely sliced
2 tbsp coriander sprigs
1 red
chilli
, finely sliced
Tins, packets and jars
30g/1oz
plain flour
40g/1½oz
rice flour
Cooking ingredients
vegetable oil
, for deep fat fryer
15g/½oz
cornflour
2 tbsp
brown sugar
1 tbsp Chinese black
vinegar
½ tsp crushed
Sichuan peppercorns
100ml/3½fl oz light
soy sauce
1 tsp toasted white
sesame seeds
½ tsp
sesame oil
1 tbsp
cornflour
, to thicken
salt and freshly ground
black pepper
Dairy, eggs and chilled
1 free-range
egg
120ml/4fl oz
almond milk
Back to recipe
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