1 pound eggplant
2 cups peanut oil for deep frying
Batter:
1/4 cup all purpose flour
2/3 cup water
1/4 teaspoon salt
Sauce:
1 tablespoon peanut oil
3 tablespoon finely chopped scallions
1 tablespoon finely chopped fresh ginger
2 teaspoon chili bean sauce
2/3 cup chicken or vegetable stock
2 tablespoons rice wine or dry sherry
1 tablespoon Chinese black vinegar or cider vinegar
3 tablespoons tomato paste
2 teaspoons sugar
2 tablespoons dark soy sauce
1 teaspoon cornstarch mixed with 1 teaspoon water
Cut the eggplant into thin 1 1/2 inch by 3 inch slices. Do not peel them. For the batter mix the flour, water and salt together in a small bowl, then strain through a fine sieve. Let rest for about 20 minutes. For the sauce, heat a wok or large frying pan until hot and add the 1 tablespoon of oil. Put in the scallions, ginger and chili bean sauce and stir fry for 30 seconds. Then add the stock, rice wine, vinegar, tomato paste, sugar and soy sauce and continue to cook for 1 minute. Thicken the sauce with the blended cornstarch and cook another minute. Set aside. Heat the oil in a deep fat fryer or large wok until quite hot. Dip the slices of eggplant into the batter, let the excess batter drip off, then deep fry. You may have to do this in several batches. Remove from the oil with a slotted spoon and drain well on paper towel. Arrange the eggplant slices on a serving platter, pour the sauce over and serve.
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