Method
Ingredients
Ingredients
- Puffed Rice:
- 30g Basmati
- Croustade batter:
- 60g Rice flour
- 60g Plain flour
- 1tbsp Sugar
- 2g Salt
- 1 Egg yolk
- 165g Lime water
- 10g Vegetable oil
- Yu Xiang aubergine:
- 225g Aubergine
- 1tbsp Dark soy
- ½tbsp Chilli, garlic sauce
- ½tbsp Chilli oil
- ½tbsp Oyster sauce
- 1tsp Mushroom powder
- 1tbsp Vegetable oil
- ½tbsp Sugar
- ½tbsp Cider vinegar
- 1tsp Sichuan peppercorns
- 1tsp Salt
- 150ml Vegetable stock
- 1tbsp Garlic
- 1tbsp Root ginger
- Cucumber pearls
- 1 Cucumber
- 1.5g Sodium alginate
- 3gCalcium chloride
Method
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For the croustade batter, mix both flours together, add sugar & salt. Then mix the oil, limed water & egg yolk together & stir into the flour. Next heat up the cooking oil, dip in the moulds. When the moulds are hot, pat dry on paper, & then dip the moulds into batter again, back into the oil. When the batter is set, take the cups off the moulds, continue to fry until golden brown
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For the aubergines, trim and cut the aubergines into 2.5cm cubes. Sprinkle the cubes with salt and leave them in a sieve to drain for 20 minutes, then rinse them under cold running water and pat dry with kitchen paper. Heat a wok or large frying pan over a high heat. Add the oil, and when it is very hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry them for 30 seconds, then add the aubergines and continue to stir-fry for 1 minute. Add the rest of the ingredients. Turn the heat down and cook uncovered for 10–15 minutes until the aubergine is tender, stirring occasionally. Return the heat to high and continue to stir until the liquid has reduced and thickened.
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For the cucumber pearls cut the cucumbers, place them in a blender, & blend them thoroughly and strain the mixture through a fine sieve to get clear cucumber juice (around 150ml). Disperse the sodium alginate in sugar & then mix thoroughly with the cucumber juice, stand for 5mins. Mix the calcium chloride with water and place the mixture into a syringe, slowly drop the mix into the calcium chloride bath. Remove & rinse under cold water
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For the puffed rice, heat a pan of oil to 180oC, add 30g Tilda Basmati rice, cook for 10seconds, remove, drain well.
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Plate up, serve and enjoy!