Crispy Eggplant with Oyster Sauce - Cà Tím Chiên Giòn Sốt Tương

Crispy Eggplant with Oyster Sauce - Cà Tím Chiên Giòn Sốt Tương

By Helen Le Published: June 28, 2022

    Crispy Eggplant with Oyster Sauce cotted in the beautiful shiny glaze. Crispy on the outside, soft, tender and naturally sweet on the inside. It's a vegan substitute to the famous Chinese takeout sweet and sour pork.

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    Ingredients
    Instructions
    • Spray eggplants with some water coat with 1tbsp of tempura flour each time, toss well to coat. Then spray with some more water add 1 to 2 tbsp of tempura butter. Toss well to coat a thin layer of butter outside each piece.
    • Heat some vegetable oil, fry the eggplant until golden brown and then drain off the excess oil.
    • Sauté the white part of the leek and some dried chillies until fragrant. Add sugar, oyster sauce, soy sauce and sriracha. Mix well until combined, then add the crispy eggplants. Toss well to coat the eggplant with the sauce. Garnish with the green part of the leek.

    Crispy Eggplant with Oyster Sauce – Cà Tím Chiên Giòn Sốt Tương – Watch how to make it on Youtube