Japanese Eggplant Fans With Spicy Black Bean Sauce

• 4 Japanese eggplants
• 4 eggs, beaten
• 2 cups flour
• 2 cups panko breadcrumbs
• oil
• 2 tablespoons oil
• 1 tablespoon fermented black beans, rinsed
• 1 teaspoon dried red pepper flakes
• 1 teaspoon garlic, chopped
• 2 teaspoons ginger, julienne
• 2 tablespoons shaoxing wine
• 12 cup chopped clams with juice
• 1 12 cups chicken stock
• 4 tablespoons oyster sauce
• 14 teaspoon salt
• 18 teaspoon white pepper
• roux, Cornstarch
• 1 teaspoon sesame oil
• tomatoes, diced
• green onion, minced

1. With a shape knife cut down the length of the eggplant to form a fan.
2. Flat out eggplant into a fan and dip into the egg, flour, egg and panko.
3. Place onto a tray until needed.
4. Heat oil in wok.
5. Toast black beans, crushing into oil, until aromatic.
6. Add red chili flakes, garlic and ginger and stir-fry 15 seconds.
7. Deglaze with Shaoxing wine.
8. Add clams, stock, oyster sauce, salt and pepper.
9. Bring to a boil, thicken with cornstarch.
10. Add sesame oil, and adjust seasoning.
11. Keep warm.
12. Deep fry in 360 degree to a golden brown.
13. Place onto paper towel.
14. Plate the eggplants on a large serving platter and top with the spicy black bean sauce and diced tomatoes and green onion.

eggplants, eggs, flour, breadcrumbs, oil, oil, black beans, red pepper, garlic, ginger, shaoxing wine, with juice, chicken stock, oyster sauce, salt, white pepper, roux, sesame oil, tomatoes, green onion

Taken from www.food.com/recipe/japanese-eggplant-fans-with-spicy-black-bean-sauce-477522 (may not work)