Sweet‐and‐Sour Eggplant Curry with Pineapple in Lacy Pancakes

Ingredients

  • ½ teaspoon [3 mL] dry Chinese mustard powder
  • 1 tablespoon [15 mL] hot water
  • ¼ cup [60 mL] ketchup
  • ½ teaspoon [3 mL] ginger, minced
  • 1 garlic clove, minced
  • 1 tablespoon [15 mL] sake
  • 4 teaspoons [20 mL] Japanese soy sauce (shoyu)
  • 4 teaspoons [20 mL] Worcestershire sauce
  • 4 teaspoons [20 mL] sugar
  • 4 teaspoons [20 mL] white vinegar
  • ½ teaspoon [3 mL] ground allspice
  • Pinch of ground cloves
  • 2 teaspoons [10 mL] fresh ginger, grated
  • 1 tablespoon [15 mL] sake
  • 32 fresh oysters
  • ½ cup [120 mL] cornstarch or rice flour
  • ½ teaspoon [3 mL] sansho powder (see page 584)
  • 1 teaspoon [5 mL] salt
  • 2 eggs, beaten
  • ⅓ cup [80 mL] milk
  • 2 cups [480 mL] panko breadcrumbs (see page 579)
  • Vegetable or peanut oil, for frying
  • Leaves of red giant Chinese mustard, for plate liners
  • Lemon wedges, for garnish
  • Sprigs of mitsuba or parsley, for garnish

Description

Chow Favicon Chow
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