Crispy Eggplant in Sweet XO Sauce

Ingredients

• Eggplants 3 pieces
• Wheat Flour 20 oz
• Corn Flour for Polenta 5 oz
• Sugar 0 oz
• Oyster Mushrooms ½ spoons
• Soy Sauce ½ spoons
• Sesame Oil 0 fl oz
• Rice Sweet Wine 1 tablespoon
• Toasted Sesame to taste
• Romaine lettuce 5 oz
• Cherry Tomato Confit 3 pieces
• Lychee 5 pieces
• Vegetable Oil 0 qt
• Dried Chili Pepper 5 oz
• Shallot 20 oz
• Garlic 15 oz
• Dried Squid 5 oz
• Dried Squid 10 oz
• Salt 0 oz
• Bouillon cube 0 oz
• Baking Powder 0 oz
• Vegetable Oil 5 fl oz
• Water 25 fl oz

Step-by-Step Guide

Step 1

Start by preparing the sauce. Remove the seeds from the chili and chop it very finely. Slice the shallots and garlic. Grind the dried shrimp into a powder.

Step 2

Boil the dried scallops for 1–2 minutes, then mash them with a spoon, which will be easy to do as the scallop will become very soft. Fry the chili, shallots, garlic, shrimp, and scallops separately in vegetable oil until golden brown.

Step 3

Next, blend the chili, shallots, and garlic in a blender, using oil from the frying process. Add the shrimp and scallops, and stir with a spoon. Season with salt, add a tablespoon of sugar, and mix again. Set the sauce aside.

Step 4

To prepare the batter, mix the chicken broth, 40 ml of sesame oil, 100 ml of vegetable oil, baking powder, and a pinch of salt until smooth. Then, add corn flour and 400 g of wheat flour, and mix again. Finally, add water and adjust the batter to a consistent texture.

Step 5

Peel the eggplants and cut them into medium-sized pieces. Then coat them in flour, dip them in batter, and deep-fry at 355°F for 4–5 minutes.

Step 6

Mix one tablespoon of XO sauce with one teaspoon of sugar, plum jam, oyster sauce, soy sauce, Chinese wine, and one teaspoon of sesame oil.

Step 7

Chop the tomatoes, lychee, and lettuce. Then, combine the previously prepared eggplant, vegetables, and herbs with the sauce, tossing gently. Serve on the table, garnished with sesame seeds.