How to Make Vietnamese Crispy Batter Fried Eggplant Slices – Ca Tim Ran
- January 9, 2017
- Posted by: marlenedubois
- Category: CPR Training
Vietnamese or Chinese Eggplants are slender along with longer, yet firmer comparing to the large globe eggplants sold at an American market. Vietnamese along with Chinese prefer using them in cooking comparing to the large globe eggplants because of its final texture along with easy cooking. These slender eggplants usually grill along with fry better as well.
Recipe for Vietnamese Crispy Batter Fried Eggplant Slices
2/3 cup all purpose flour
1/3 cup rice flour
3 tbsp cornstarch
3/4 tsp sugar
a pinch of salt
1/2 tsp pepper
1 cup ice water, preferably ice mineral soda water
Oil for deep frying
1/3 cup Dipping Fish Sauce
Trim off the ends of each eggplant along with cut into 1/4 inch thick slices. Soak the slices in water for 10 minutes to lessen the bitterness of the eggplants.
In a shallow bowl, stir together all purpose flour, rice flour, cornstarch, sugar, salt along with pepper.
Add inside ice water along with whisk in which into a smooth batter. Set aside.
Drain the eggplant slices along with use paper towels to remove excess moisture. Set them aside.
Pour oil into a wok or a Dutch oven to a depth of 1 inch. Heat the oil over medium high heat to 350F on a deep frying thermometer. If you don’t have a thermometer, stand a bamboo chopstick in to the oil; if tiny bubbles immediately gather around the chopstick, the oil is actually ready.
Dip each eggplant slice into the batter, letting the excess drip back into the bowl, along with then gently drop in which into the hot oil along with lower the oil temperature. Fry them into several batches to avoid crowding the pan. Fry about 2 minutes on each side or until golden along with crispy. When the slices are ready, transfer to a rack to drain.
When all the eggplant slices are fried, arrange them on a serving plate. Serve immediately that has a dipping sauce.
Serves 4 to 6