Vegetables grow amazingly well in the tropical climates of much of Vietnam. Eggplants are no exception. The country’s small, white eggplants are famous throughout Southeast Asia. Another popular eggplant grown in abundance in the area is the long, thin eggplant introduced by the Chinese to Vietnam a long time ago and know elsewhere as the Japanese eggplant. This dish is a great use of this versatile vegetable.
Vietnamese Puffed Eggplant- Ca De Phich Bot
- Wok or frying pan
- Large bowl
- Spider scoop or slotted spoon
- 12 oz Small eggplants (white or Italian) or Japanese eggplants
- 1½ cups All-purpose flour
- 2 large Eggs, lightly beaten
- 1 cup Water
- ½ tsp Each: salt and pepper
- ¾ cup Vegetable oil
- Prep – Peel eggplant, cut in half lengthwise, and then into ¼-inch slices. Make batter by combining flour and eggs in a bowl. Gradually mix in water and season with salt and pepper.
- Cook – Heat the oil over high heat in a wok or frying pan. Heat oil to 375°F (190°C). Dip the eggplant in the batter and drop into oil one at a time. Fry until browned on both sides. Drain each piece on paper towels as they're done.
- Be sure to keep the oil at around 375. If it gets too hot, batter will cook to quickly leaving the eggplant uncooked. Too low and the outside will be soggy.