"This sauce is a perfect example of how to use the world's hottest chilli's but still make a sauce that has incredible flavour."
What you need...
1 large aubergine
1 knob of ginger
3 garlic cloves
1 teaspoon of chinese 5 spice mix
bunch of fresh coriander
2 tablespoon of soy sauce
1 teaspoon of honey
1 teaspoon of rice wine vinegar
Gekikara hot sauce
Cripsy chilli oil
250 grams of rice (thai jasmine)
Sesame oil (not essential)
Nuts - (pistachio/cashew)
Chop the aubergine into chunks, salt them and leave them to the side. Rinse them in cold water after 20 minutes and pat dry in kitchen paper.
add the ginger, garlic, 5 spice, fresh coriander, soy sauce, honey, rice wine vinegar, 1 tsp of sesame oil (for extra flavour) and a splash of gekikara hot sauce into a blender and create a paste.
Heat some vegetable oil in a wok and add the paste and sliced shallots, when browning include the aubergine chunks. Cook until the aubergine is tender.
Start cooking your rice, Thai jasmine or a fried rice (see the Baucey Goreng recipe on the blog) would go great with this dish. I often use the boil in the bag or microwave pouches for ease.
Fry an egg and serve on the braised aubergine and rice, add the nuts and Drizzle with chinese garlic and chilli oil and more Gekikara hot sauce for extra heat!