China · Cantonese
Eggplant and Pork Pancake
Slices of eggplant and preserved pork coated in a rice flour batter and fried crisp, more fritter than pancake.
This is a northern home dish built on rice flour rather than wheat, which is why the coating fries up rough and crunchy instead of smooth. Eggplant holds moisture, so the batter has to be thick enough to cling before it goes in the oil. Preserved pork contributes salt and smoke, which means the seasoning is minimal.
Ingredients
- rice flour250 g
- flour50 g
- egg1 pieces
- cooked preserved pork100 g
- eggplant1 pieces
- cooking oil5 ml
- salt2 g
Directions
- 1
Peel the eggplant and cut it into slices; cut the preserved pork into slices and set both aside.
- 2
Add two hundred and fifty grams of rice flour, fifty grams of flour and one egg to a basin in turn.
- 3
Stir with chopsticks while adding water, which adjusts the thickness, until the flour and egg form a batter; stop adding water once the batter will stick to the eggplant and pork without sliding off, then put all the slices in and coat them thoroughly.
- 4
Add ten to thirty milliliters of cooking oil to a flat pan and set it over low heat.
- 5
Lower the battered eggplant and pork into the pan with chopsticks or a spoon, fry until golden on both sides, then fry for three to six minutes more, adding oil as it cooks away.
- 6
Sprinkle with salt, toss and turn out onto a plate.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.