2apple eggplant (see note), thinly sliced on a mandolin, then placed in acidulated water
1 cup(loosely packed) coriander, torn
½ cup(loosely packed) mint, coarsely torn
3chive flowers (optional; see note), coarsely torn
30 gmground roast rice (see note)
1 tbsproasted chilli flakes, crushed
1long red chilli, thinly sliced into rounds
5small red chillies, coarsely chopped
¼ cup(loosely packed) sawtooth coriander (see note), coarsely torn
Hot and sour dressing
150 mllime juice, or to taste
50 mlfish sauce, or to taste
½ tsproasted chilli flakes, or to taste
For hot and sour dressing, combine ingredients in a bowl, adjust flavours to taste and set aside.
Heat oil in a wok over high heat until very hot. Add livers, turn occasionally until golden but still pink in the centre (2-3 minutes), remove and thickly slice. Add to dressing, toss to combine, add remaining ingredients, toss to combine and serve warm.
Note Apple eggplant are eggplant about the size of a golf ball. Apple eggplant, ground roast rice and sawtooth coriander are available from Asian grocers. Chive flowers are available from select greengrocers.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.