Japanese Eggplant Fans With Black Bean Sauce

Name: Japanese Eggplant Fans With Black Bean Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons oil; 1 tablespoon fermented black beans, rinsed; 1/2 teaspoon chopped garlic; 2 teaspoons julienne fresh ginger; 2 tablespoons dry sherry; 1/4 cup chopped clams with juice; 1 1/2 cups chicken stock; 2 tablespoons oyster sauce; 1/4 teaspoon salt; 1/8 teaspoon white pepper; caramel coloring; cornstarch roux; 1 teaspoon sesame oil; 4 Japanese eggplants; 4 eggs, beaten; 2 cups flour; 2 cups panko breadcrumbs; oil; shredded green onion, strips; tomatoes, cubes

Submitted by Chef #DBLEE

"This recipe we use at Chinois East West restaurant."

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Ready In:: 50mins
Ingredients:: 20
Serves:: 4

ingredients

2 tablespoons oil
1 tablespoon fermented black beans, rinsed
¹⁄₂ teaspoon chopped garlic
2 teaspoons julienne fresh ginger
2 tablespoons dry sherry
¹⁄₄ cup chopped clams with juice
1 ¹⁄₂ cups chicken stock
2 tablespoons oyster sauce
¹⁄₄ teaspoon salt
¹⁄₈ teaspoon white pepper
caramel coloring
cornstarch roux
1 teaspoon sesame oil
4 Japanese eggplants
4 eggs, beaten
2 cups flour
2 cups panko breadcrumbs
oil
shredded green onion, strips
tomatoes, cubes

directions

Heat oil in wok. Toast black beans, crushing into oil, until aromatic. (Do not burn.) Add garlic and ginger and stir-fry 15 seconds. Deglaze with sherry. Add clams, stock, oyster sauce, salt and pepper. Add just enough caramel coloring to achieve a rich brown color. Bring to a boil, thicken with cornstarch. Add sesame oil, and adjust seasoning.
With a shape knife cut down the length of the eggplant to form a fan. Flat out eggplant into a fan and dip into the egg, flour, egg and Panko. Place onto a tray until needed.
Deep fry in 375 degree to a golden brown. Place onto paper towel.
Plate the eggplant fans and serve with the black bean sauce top with Shredded green onion strips and tomatoes.