2-1/2 cups japanese eggplant, cut in 3/4-inch wedges
To make batter:
oil for frying
1/2 cup satay sauce (recipe follows)
1 cup cornstarch
1/3 teaspoon fish sauce
1/3 teaspoon baking powder
1 teaspoon prepared red curry paste (may ploy brand, if possible)
6 ounces coconut milk
1-1/4 teaspoons red curry paste (May Ploy Brand, if possible)
2/3 cup sugar
3 tablespoons lemon juice
3-3/4 teaspoon salt
1 teaspoon finely chopped garlic
1/2 teaspoon finely chopped lemongrass (use bottom 1/3 of stalk only)
1/2 teaspoon chopped kaffir lime leaves
1-2/3 teaspoons vegetable oil
1 cup water
1 cup canned coconut milk
1-1/4 cups extra-crunchy peanut butter
Combine all ingredients except coconut milk, mixing by hand until smooth. Add milk and mix well.
Coat eggplant in batter and fry in hot oil until brown and crispy, about 8 minutes.
Serve on a bed of sliced cabbage with satay sauce poured over. Garnish with chopped cilantro, chopped onion and fried garlic. Serves 2.
Leftover batter may be refrigerated 3-4 days.
To make Satay Sauce:
Combine all ingredients except water, coconut milk and peanut butter. Cook over medium heat 5-7 minutes. Add water and coconut milk and bring to a boil. Add peanut butter, stirring well. Reduce heat and simmer about 10 minutes, until oil rises to the top. Skim oil and discard.
Serve with grilled eggplant or tofu.
Refrigerate leftover sauce up to 14 days.
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