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This recipe is inspired from knockout dish served in a dark and brooding bar in Melbourne, Australia, a titan of the international food scene in its own right.
To stand out amongst its peers in a food city held in such lofty regards is to be amongst the company of giants. The batter possesses a light and airy texture but still manages to have an audible crisp that is bound to be heard across the dinner table. Encapsulating a delicate and creamy center it appeals to that part in all of us that puts on a tough and gritty facade despite having somewhere deep down, a heart of gold. The sauce has a strong acidity and even stronger aroma driven by the intoxicating and exotic smell of the red and black vinegar, rooted in the rich seafood flavors of the S1 XO.
The recipe is perfect for impressing that date you finally got to agree to come over for dinner, mixing up the weekly routine with something innovative and unexpected, or simply treating oneself to an adventure down the path less traveled.
Finely slice scallion greens lengthwise and place in a container of ice water until thoroughly curled. Remove and lightly dap with paper towel until dry.
In a large saucepan, whisk liquid glucose and fine sugar over medium heat until the sugar is fully dissolved. Maintain heat at medium-low until a temperature of 250 F is achieved.
After lowering the sauce pan to low-medium and allowing time for the sugars to break down, combine the rest of the sauce ingredients in a bowl and mix until uniform. Once the sugar has reached 250F, add in the rest of the ingredients from the bowl. Stir and let simmer until the sauce has achieved a glossy, syrup-like consistency, and then remove from heat.
Fill a large sauce pot just under half full with soybean oil and bring to 375F. Generously coat the eggplant in batter and slowly add the batonnets to the oil individually. (Pro Tip: when placing the eggplant in the fryer, cover your hand in a small amount of batter. This will help to mitigate any possible burns from the oil and allow one to work hands on with the food rather than relying on a utensil which may disrupt the uniform batter coat on the eggplant). Frying no more than 4 at a time, fry for 5 min, rotating every so often, or until crispy golden brown. As the eggplant is finishing in the fryer, bring the sauce back up to heat
Once finished, remove and place eggplant on a small wire rack to drain excess oil. Immediately toss in a bowl with 4 hearty spoonfuls of sauce. Plate the eggplant in a cross-hatch pattern and drizzle any remaining sauce over top. Garnish with red finger chillis, scallion, cilantro, and sesame seeds. Best served immediately to ensure crispiness.
