Sichuan Peppercorn Spiced Eggplant Tempura
Long purple eggplant strips with a numbing spice kick in the crispy coating.
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Ingredients
- 2 large Chinese long purple eggplants
- 2 tablespoons Sichuan peppercorns
- 1/2 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 teaspoon Baking powder
- 3/4 cup Ice-cold sparkling water
- 1 teaspoon Sea salt
- 1/2 teaspoon Dried red chili flakes(optional)
- 3 cups Neutral oil for frying
- 1/2 teaspoon Garlic powder
Instructions
- 1
Slice the eggplants into 4-inch long strips (batons), sprinkle with a little salt, and let them sit for 15 minutes to draw out excess moisture.
- 2
Toast the Sichuan peppercorns in a dry pan over medium heat until fragrant, then grind them into a fine powder using a mortar and pestle or spice grinder.
- 3
In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, half of the ground Sichuan pepper, and salt.
- 4
Pat the eggplant strips completely dry with paper towels to ensure the batter adheres properly and stays crispy.
- 5
Slowly pour the ice-cold sparkling water into the dry ingredients, whisking gently until just combined; do not overmix, as small lumps are fine.
- 6
Heat the oil in a deep pan or wok to 350°F (175°C).
- 7
Dip the eggplant strips into the batter one by one and carefully drop them into the hot oil, frying in batches for 3-4 minutes until golden and crisp.
- 8
Drain the fried eggplant on a wire rack and immediately toss with the remaining Sichuan pepper and chili flakes while still hot.
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