AT A GLANCE
|01||Steam taro for 40 minutes or until tender, cool slightly then mash with potato flour, bean curd and butter and season to taste with sea salt.|
|02||Halve eggplant lengthways, then cut each half crossways into 2.5cm-thick slices. Starting from the skin-side, cut through each slice horizontally, leaving 1cm attached at the bottom, then open out and press a little taro into each.|
|03||For sauce, combine stock, sugar and oyster sauce in a small saucepan and bring to a simmer over medium heat. Combine potato flour and 2 tbsp water, add to sauce and stir until thickened. Cool to room temperature.|
|04||For batter, whisk ingredients with 1½ cups water and stand for 10 minutes.|
|05||Heat corn oil in a deep-fryer or large saucepan to 180C, dust stuffed eggplant in potato flour, then into batter, shaking to remove excess and deep-fry for 5 minutes or until golden. Serve immediately with sauce passed separately.|
Note Frozen taro and preserved red bean curd are available from Asian supermarkets. Potato flour is available from health food stores and Asian supermarkets.