Crispy eggplant in sweet XO sauce
6 servings
40 minutes
Crispy eggplants in sweet XO sauce are a true masterpiece of Chinese cuisine that combines deep flavor nuances and a crunchy texture. This recipe is inspired by Cantonese tradition, where XO sauce is renowned for its umami richness from dried seafood and aromatic spices. Tender eggplants coated in airy crispy batter absorb the rich taste of the sweet-spicy sauce interwoven with notes of dried chili, garlic, and shallots. The addition of plum jam and Chinese wine gives the dish a light fruity sweetness while fresh lychees and tomatoes add a refreshing tanginess. This dish is perfect for serving in a family setting or at festive tables, highlighting the art of flavor balance that Chinese cuisine is famous for.
1
Start by preparing the sauce. Remove seeds from the chili and chop it very finely, slice the shallot and garlic. Grind the dried shrimp into a powder.
- Dried chili pepper: 100 g
- Shallot: 500 g
- Garlic: 400 g
- Dried shrimp: 200 g
2
Boil dried scallops for 1-2 minutes, then crush with a spoon as they will become very soft. Fry chili, shallots, garlic, shrimp, and scallops separately in vegetable oil until golden brown.
- Dried scallops (conpoy): 300 g
- Dried chili pepper: 100 g
- Shallot: 500 g
- Garlic: 400 g
- Dried shrimp: 200 g
- Vegetable oil: 100 ml
3
Then blend the chili, shallots, and garlic using frying oil. Add shrimp and scallops, and mix with a spoon. Add salt, a tablespoon of sugar, and mix again. Set the sauce aside.
- Dried chili pepper: 100 g
- Shallot: 500 g
- Garlic: 400 g
- Dried shrimp: 200 g
- Dried scallops (conpoy): 300 g
- Sugar: 30 g
4
For the batter, mix chicken broth, 40 ml sesame oil, 100 ml vegetable oil, baking powder, and a pinch of salt until smooth. Then add corn flour and 400 g of wheat flour and mix again. Finally, add water to achieve a uniform consistency.
- Chicken stock cube: 16 g
- Sesame oil: 50 ml
- Vegetable oil: 100 ml
- Baking powder (raising agent): 7 g
- Salt: 20 g
- Cornmeal: 120 g
- Wheat flour: 500 g
- Water: 680 ml
5
Peel the eggplants and cut them into medium-sized pieces. Then coat them in flour, dip in batter, and fry in hot oil at 180 degrees for 4-5 minutes.
- Eggplant: 3 pieces
- Wheat flour: 500 g
- Deep-frying oil: 2 l
6
Mix one tablespoon of XO sauce with a teaspoon of sugar, plum jam, oyster sauce, soy sauce, Chinese wine, and one teaspoon of sesame oil.
- Oyster sauce: 0.5 teaspoon
- Soy sauce: 0.5 teaspoon
- Sugar: 30 g
- Shaoxing (Chinese rice) wine: 1 teaspoon
- Sesame oil: 50 ml
7
Chop the tomatoes, lychees, and salad. Then mix the prepared eggplants, vegetables, and greens with the sauce, tossing gently. Serve on the table, garnished with sesame seeds.
- Large cherry tomatoes: 3 pieces
- Lychee: 5 piece
- Frisee: 150 g
- Sesame seeds: to taste