Aubergine Karaage with Ginger Soy
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Ingredients
- 2 aubergines, cubed
- 3 tbsp soy sauce
- 10 g fresh root ginger, grated
- 70 g cornflour
- 500 ml vegetable oil
- 2 spring onions, sliced
Method
- 1
Toss the aubergine cubes in the cornflour until evenly coated, shaking off the excess.
- 2
Heat the vegetable oil in a deep pan or wok to 170C (test with a cube of bread, which should turn golden in about 40 seconds).
- 3
Fry the aubergine in two batches for 4-5 minutes, turning, until deep golden outside and tender all the way through. Drain on kitchen paper.
- 4
Mix the soy sauce with the grated ginger in a small bowl.
- 5
Pile the aubergine onto a plate, spoon over the ginger soy and scatter with the spring onions.
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