Eggplant and Fresh Black Mushroom Tampula

Ingredients
  • 1 Eggplant
  • 6 Fresh black muchroom
  • 1 Egg yolk
  • 1 cup Cake flour
  • ½ cup Turnip, mashed

Ingredients A:

  • 1 Dried seaweed
  • ⅓ cup Soysauce
  • ¼ cup Wine
  • ¼ cup Sugar
  • 2 oz Stock fish
Preparation
  1. Cut eggplant into 2" long sections, split into half, cut into slices on ⅔ part of eggplant, press lightly into a fan shape, remove stem from black mushroom, carve a star on black side of mushroom.
  2. Cook “Ingredients A” with 1 cup water, when boiling, drain into a bowl, add ½ cup finly smashed turnip.(This is Japanese Tampula dipping sauce.)
  3. Beat egg yolk, mix with ¾ cup ice water and flour.
  4. Heat oil to 180°F, splash a little flour on Eggplant and black mushroom, coat with flour paste, deep fry in hot oil till golden brown, remove and drain, Serve with dipping sauce.
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