Chicken floss Brinjal Tempura (4 pax)

Tasted a similar dish in Putian Restaurant, so attempt to imitate it at home for my family.

Ingredient 1. Brinjal - 2 medium size fruit 2. Tempura flour - 100g + 30g 3. Ice cold water - 200ml 4. Chicken/pork floss - 40g 5. Curry leaves - 30 pcs ( chopped) 6. Spring onion - 2 stalk (coarsely chopped)

Preparation 1. Bisect the brinjal into half and do diagonal cuts of about 0.5cm thickness per piece and set aside

2. Mixed 100g of tempura flour with 200ml of ice cold water and the chopped curry leaves. Brisk it gently until it is evenly mixed. (Instruction from the tempura flour packaging)

3. Pat all the brinjal with the dry tempura flour and ensure that they are all evenly coated.

The Dish 1. Heat enough cooking oil for deep frying. Once it starts to be slightly bubbling, drip a drop of the tempura mixture into the oil. Once it floats up in about 1sec delay, the oil should be hot enough.

2. Dip the prepared brinjal into the tempura mixture and tranfer it into the heated oil. Deep fry till light golden brown and remove in onto a metal grill to dip dry.

3. Once all done, place all the brinjal tempura onto your serving plate nicely, pour the 40g of chicken or pork floss onto the brinjal tempura and sprinkle with some chopped spring onion and you are ready to serve.

Note, I uses the chicken floss with seaweed and sesame seed, that explains why you see sesame seeds on the dish. Also, the adding of chopping curry leaves is just an initiative that I took to make it more fragrant. You can choose not to add it.

Anyway, hope all these steps help you in one way or another.

Happy cooking and Bon Appetit!