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MasterChef New Zealand


Episode 3 - Sichuan eggplant with deep fried kidneys

MasterChef New Zealand on TV ONE and TVNZ Ondemand

Episode 3 - Sichuan eggplant with deep fried kidneys

Recipe by Mel and Cerry

2 Kidneys
1 Eggplant

Chilli oil
1 tsp Chilli flakes
1 tsp Sichuan pepper
1 tsp Minced garlic
1 tsp Fresh chili diced
1/2 Cuo Canola oil 

Marination for eggplant
1/2 Cup Chilli oil
1/4 Cup Soy sauce
1/4 Cup Cider Vinegar
2 tbsp Sugar

Braising liquid for kidneys
2 tsp Fish sauce
1 tsp Sichuan papper
2 tbsp Soy sayce
2 Cup Water

Batter for kidney
1/2 Cup Sparkling water
1/4 Cup Plain flour
1 tsp Salt
1 tbsp Sesame seed
1 tbsp Bread crumb
1 tsp Cumin

Chilli sliced
Diced cucumber

Braise the kidneys in a pot with all the ingredients for 10 minutes.
Peel the skin off 1 eggplant and steam for 15 minutes, and then cool.
For the chilli oil place everything in a pot and bring to a simmer, untill the oil changes to a red colour. Strain this into the marinade for the eggplant. And combine together. Shred the steamed eggplant into the marinade at let seep for for 10- 15 minutes.

Make the batter by combining the water, flour and salt. Cut the braised kidney into cubes.
Coat in the batter. With the remaining ingredients for the batter mix in a separate bowl roll the kidneys in after going throgh the water, flour batter.
Heat some oil to 160 degrees and deepfry untill golden .

Scoop 1 teaspoon of the eggplant and place underneath the kidneys. Garnish with the coriander, chilli slices and cucumber.