Recipes
Photo by Emily Sterne www.emilysterne.com/food
Eggplant and Tomato Tempura Satays with Hoisin-Lime Dipping Sauce
Serves 4 as an appetizer
Ingredients
2 Japanese eggplants, sliced on mandolin, salted for 30 minutes, laid on paper towels, patted dry
2 large fresh tomatoes, quartered, seeded
1 cup rice flour
1 bottle club soda
1 onion, rough chopped
1 tablespoon minced ginger
1/2 cup hoisin sauce
1/2 cup red wine
Juice of 2 limes
Canola oil for fryer, plus 2 tablespoons for dipping sauce
8 satay skewers
Directions
Prepare a fryer of canola oil heated to 400 degrees. Roll eggplant around tomato wedge and skewer. Make tempura batter: place rice flour in large bowl and stir in club soda until you get a pancake-batter consistency. Dip satays into tempura batter, letting excess drip off. Fry skewers until golden brown and delicious, about 2-3 minutes. Remove cooked skewers to a paper towel-lined plate. Meanwhile, in a saucepan coated lightly with oil, brown the onion, about 5 minutes. Add the hoisin and cook for about 1 minute. Add lime juice and red wine to deglaze and reduce by 50%. Transfer to a blender and buzz smooth, taking care to vent top of blender to allow steam to escape. While blending, drizzle a little oil in to smooth out the consistency. Taste and serve as a dipping sauce with tempura satays.
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