泰國香炸茄子
Thai-Style Crispy Fried Aubergines
材料清單:
2條 茄子
3杯 炸油
1大匙 蒜末
1小匙 薑末
3條 朝天椒(切碎)
1條 紅辣椒(切碎)
1把 九層塔(切碎)
1大匙 熟白芝麻粒
粉漿:
2大匙 低筋麵粉
2大匙 玉米粉(或太白粉)
½小匙 泡打粉
¼小匙 鹽
3大匙 油
100ml 水
醬汁(拌勻):
3大匙 泰式酸辣醬
1大匙 番茄醬
1大匙 辣椒醬
1大匙 白醋
1小匙 糖
¼小匙 鹽
2大匙 水
製作方法:
1. 茄子切小塊後,立刻泡入加了少許鹽與白醋的清水中(可用小盤子壓住,確保不接觸空氣),防止氧化變黑。
2. 將粉漿材料中的麵粉、玉米粉、泡打粉和鹽拌勻,加入油拌勻後,再分次加入水攪拌均勻成粉漿,備用。
3. 將茄子從水中撈起,用廚房紙巾徹底擦乾表面水分(非常重要,否則粉漿掛不住且容易油爆)。將茄子塊倒入粉漿中,均勻裹上一層薄薄的麵衣。
4. 起油鍋,油量需能沒過茄子,將油溫加熱至 170°C - 180°C。轉中火,分批放入茄子塊,炸至外皮定型、呈現淡淡金黃色時先撈起備用。
5. 原鍋留下 1 大匙油,轉中小火。放入蒜末、薑末、朝天椒和紅辣椒炒香,接著倒入拌勻的醬汁。稍微熬煮至醬汁濃縮、表面冒出大泡泡的焦糖膠質狀態後,立刻關火!
6. 關火後,立刻倒入炸好的酥脆茄子、九層塔末和白芝麻粒。利用鍋中的餘溫迅速大翻炒 2 至 3 下,讓濃稠的醬汁精準且均勻地吸附在茄子的脆皮上,即可立即盛盤上桌!
Ingredients:
Main Ingredients & Aromatics
2 Aubergines (cut into bite-sized chunks)
3 cups Oil (for deep-frying)
1 tbsp Garlic (finely minced)
1 tsp Ginger (finely minced)
3 Bird's Eye Chillies (finely chopped)
1 Red Chilli (finely chopped)
1 handful Thai Basil (finely chopped)
1 tbsp Toasted White Sesame Seeds
Batter:
2 tbsp Plain Flour
2 tbsp Cornflour
½ tsp Baking Powder
¼ tsp Salt
3 tbsp Vegetable Oil
100ml Water
Sauce (mix well in advance):
3 tbsp Thai Sweet Chilli Sauce
1 tbsp Tomato Ketchup
1 tbsp Chilli Sauce
1 tbsp White Vinegar
1 tsp Caster Sugar
¼ tsp Salt
2 tbsp Water
Preparation:
1. As soon as the aubergines are cut into chunks, submerge them immediately in a bowl of water mixed with a pinch of salt and a splash of white vinegar. You can place a small plate on top to keep them completely submerged and away from the air, preventing them from oxidising and turning black.
2. In a mixing bowl, combine the plain flour, cornflour, baking powder, and salt. Add the 3 tablespoons of oil and stir until thoroughly incorporated, then gradually pour in the water, whisking continuously until you have a smooth, lump-free batter. Set aside.
3. Drain the aubergines and use kitchen paper to thoroughly dry the surface of each piece (this is vital, otherwise the batter will slip off and the oil will spit dangerously). Toss the aubergine chunks into the batter, ensuring each piece is evenly coated in a thin, light layer.
4. Heat the frying oil in a wok or deep pan (ensuring there is enough oil to completely submerge the aubergines) until it reaches 170°C–180°C (a drop of batter should sizzle and rise to the surface instantly). Reduce the heat to medium and fry the aubergines in batches until the coating is set and turns a pale golden colour. Remove with a slotted spoon and set aside.
5. Leave 1 tablespoon of oil in the wok and turn the heat to medium-low. Add the minced garlic, ginger, bird's eye chillies, and red chilli, stir-frying until highly fragrant. Pour in the pre-mixed sauce ingredients and simmer gently until the sauce reduces and becomes a thick, glossy, caramel-like glaze covered in large bubbles. Turn off the heat immediately!
6. With the heat turned off, instantly throw in the fried aubergines, chopped Thai basil, and toasted sesame seeds. Using the residual heat of the wok, swiftly toss everything together 2 to 3 times so the thick glaze clings evenly and perfectly to the crispy coating. Dish up immediately and serve hot!