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By
Victor LiongAbstract
The vegetarian dishes of China's cuisine aren't often given much spotlight, but this crispy eggplant will have everyone pushing aside the sweet and sour pork.
"One word for this dish - inventive. Chef Victor Liong says the idea of using eggplant in long batons, fried in batter and served with this glorious chilli-warm, sweet, salty sauce came to him while eating Korean fried chicken. The eggplant is crunchy on the outside and meltingly soft on the inside and the spiced red vinegar sauce makes all your tastebuds sing. It’s never left the menu of Victor’s Lee Ho Fook and we are very grateful he is sharing the recipe with us. The sauce is useful for so many other dishes as well." Maeve O'Meara, Food Safari Earth