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Ingredients (2 servings):
- about 20 pumpkin flower, buds and freshly opened
- 1 egg
- 4 tablespoons wheat flour
- 2 tablespoons rice flour
- 2 tablespoons cornstarch
- 1/2 l vegetable frying oil
- salt and freshly ground black pepper
Preparation method :
- Wash the pumpkin flowers and dry them a bit.
- Add to large bowl a cup of ice cold water. Break the egg to the bowl and whisk it to a light foam.
- Add the flours and cornstarch, I put the quantities measured with my eyes, not very strict.
- Mix them together lightly, keep some lumps, they are needed in the tempura batter. The consistency of the batter should be similar to the pancake batter., so adjust with some cold water or flour if needed.
- On a separate place spread a few tablespoons wheat flour.
- Dredge the pumpkin flowers through this flour, then into the batter.
- Heat the vegetable oil in a wok over high heat until very hot. Test the temperature of the oil with a few drops of batter, if they rise immediately to the surface of the oil, it is hot enough.
- Fry the battered flowers in this hot oil a few minutes, turning once, until golden and place them after frying on a dripper or on paper kitchen towels.
- Serve with sriracha sauce and mayonnaise.
Ingredients (3-4 servings):
- 3 long and thin Chinese eggplants, about 300-400 g
- 1 garlic bulb
- 2 hot chilli peppers, maybe different kinds if you can find
- 1 red pepper – sweet
- 1 teaspoon ground lemongrass
- 1 teaspoon ground kaffir lime leaves
- 1/2 can coconut milk
- 3-4 shallots
- 1 tablespoon vegetable oil
- salt and pepper to taste
Preparation method :
- Cut the eggplants crosswise into 7-10 cm long pieces, then halve each of these lengthwise.
- Fill a bowl with cold water and dissolve 2 tablespoons of salt in it.
- Add the eggplants to the bowl and leave them to soak out their bitterness for half an hour.
- Chop the garlic, shallots and chillies.
- Slice the sweet red pepper.
- In a steamer or a wok with little water with a lid, steam the eggplants for 5-7 minutes, until soft.
- Heat the oil in another wok, add the chopped garlic, chillies and shallots.
- Stir-fry over medium heat for 1-2 minutes.
- Add the red pepper, lemongrass, kaffir lime and some water and simmer for 1-2 minutes.
- Add the coconut milk and continue to simmer for 3-4 minutes until the sauce thickens to the desired consistency.
- Add the eggplants and simmer for another minute.
- Serve while hot with some green leaves on the side.