Crispy and Tender Eggplant Tangsuyuk
Delicious Eggplant Tangsuyuk Made Easy!
Experience the perfect harmony of tender eggplant flesh and a crispy coating! This dish is surprisingly easy to make and is perfect for entertaining guests or as a special meal. It makes a fantastic side dish for dinner, or a delightful late-night snack paired with a cold beer!
Main Ingredients- 2 eggplants (medium size)
- 1/2 bell pepper (red or yellow)
- 1/2 onion (medium size)
- 1/2 cup tempura flour
- Pinch of salt
- Pinch of black pepper
Crispy Batter- 1/2 cup tempura flour
- 1/3 cup cold water
Sweet and Sour Tangsuyuk Sauce- 2 cups water
- 3 Tbsp soy sauce
- 4 Tbsp vinegar
- 6 Tbsp sugar
Thickening Slurry- 4 Tbsp water
- 2 Tbsp cornstarch or potato starch
- 1/2 cup tempura flour
- 1/3 cup cold water
Sweet and Sour Tangsuyuk Sauce- 2 cups water
- 3 Tbsp soy sauce
- 4 Tbsp vinegar
- 6 Tbsp sugar
Thickening Slurry- 4 Tbsp water
- 2 Tbsp cornstarch or potato starch
- 4 Tbsp water
- 2 Tbsp cornstarch or potato starch
Cooking Instructions
Step 1
First, prepare all your ingredients. Slice the eggplants diagonally into about 1.5 cm thick pieces. Dice the bell pepper and onion into bite-sized cubes. To make the cooking process smoother, pre-measure and prepare the Tangsuyuk sauce (water, soy sauce, vinegar, sugar), the crispy batter (tempura flour, cold water), and the thickening slurry (water, starch).
Step 2
Sprinkle a pinch of salt and pepper over the sliced eggplants and gently toss. Let them sit for about 5 minutes to draw out some moisture. This step helps prevent the eggplant from becoming mushy when fried and allows it to absorb flavor.
Step 3
Lightly pat the excess moisture from the salted eggplants with a paper towel. Add 1/2 cup of tempura flour to the eggplant pieces and gently toss them to coat evenly. Coating with dry flour first helps the batter adhere better.
Step 4
In a separate bowl, mix 1/2 cup of tempura flour with 1/3 cup of cold water to create the batter. Dip the flour-coated eggplant pieces into this batter, ensuring they are evenly coated on all sides before frying. Adjust the batter consistency if it’s too thin.
Step 5
Heat enough oil in a pot to about 170°C (340°F). You can test the oil temperature by inserting a wooden chopstick; if small bubbles form around it, the oil is ready. Carefully add the battered eggplant pieces to the hot oil. Fry over medium-high heat for about 2-3 minutes, until golden brown and crispy. Eggplant cooks quickly inside, so once the outer batter is golden and crisp, remove them immediately and drain excess oil. Overfrying can make them tough.
Step 6
In another pan, combine all the Tangsuyuk sauce ingredients (water, soy sauce, vinegar, sugar). Bring to a simmer over medium heat. Once the sauce comes to a boil, reduce the heat to low and let it simmer gently for a short while.
Step 7
Add the diced bell pepper and onion to the simmering sauce. Cook for another 1-2 minutes until the vegetables are slightly tender. For an extra touch of flavor, you can add canned pineapple chunks to the sauce, according to your preference.
Step 8
Gradually add the prepared thickening slurry (water and starch mixture) to the sauce while stirring. Add it little by little, checking the consistency, and stop adding once you reach your desired thickness. Be careful not to add too much, as it can make the sauce overly thick. The sauce will thicken quickly once the starch is added.
Step 9
Arrange the freshly fried, crispy eggplant on a serving plate. Pour the warm, thickened Tangsuyuk sauce generously over the top. Your delicious Eggplant Tangsuyuk is now ready! It’s best enjoyed immediately while hot.
