Deep-Fried Eggplant with Dried Shrimp Sauce

1. Cut the eggplant and soak it in salted water.

2. Drain the eggplant, coat it with the cornstarch and wheat flour mixture in a 5:1 ratio along with salt and pepper, then fry in hot oil until golden brown and set aside.

3. Soak the dried shrimp and chop it finely.

4. Slice the red chilies and green onion.

5. Chop the garlic.

6. Sauté the dried shrimp in a little oil until somewhat dry.

7. Add the chopped garlic and sauté until fragrant.

8. Add the sliced red chilies.

9. Add soy sauce, fish sauce, sugar, and a little water; taste and adjust seasoning.

10. Cook until the sauce thickens slightly, then add the green onion and fried eggplant; stir to combine and heat through.

Tips

1. Best eaten while hot to maintain crispiness.