Sticky Sichuan-style aubergines recipe
 The secret to these gloriously sticky aubergines is to add the delicious dressing whilst hot. vegetable oil, for deep fat fryer30g/1oz plain flour40g/1½oz rice flour15g/½oz cornflour1 free-range egg120ml/4fl oz almond milk1 large aubergine, cut into 2–3cm/¾in–1¼in dice vegetable oil, for deep fat fryer 30g/1oz plain flour 40g/1½oz rice flour 15g/½oz cornflour 1 free-range egg 120ml/4fl oz almond milk 1 large aubergine, cut into 2–3cm/¾in–1¼in dice 2 garlic cloves, crushed1 tbsp finely chopped fresh ginger2 tbsp brown sugar1 tbsp Chinese black vinegar½ tsp crushed Sichuan peppercorns1 tbsp chilli garlic sauce100ml/3½fl oz light soy sauce1 tsp toasted white sesame seeds½ tsp sesame oil1 tbsp cornflour, to thickensalt and freshly ground black pepper 2 garlic cloves, crushed 1 tbsp finely chopped fresh ginger 2 tbsp brown sugar 1 tbsp Chinese black vinegar ½ tsp crushed Sichuan peppercorns 1 tbsp chilli garlic sauce 100ml/3½fl oz light soy sauce 1 tsp toasted white sesame seeds ½ tsp sesame oil 1 tbsp cornflour, to thicken salt and freshly ground black pepper 2 tbsp crispy shallots2 spring onions, finely sliced2 tbsp coriander sprigs1 red chilli, finely sliced 2 tbsp crispy shallots 2 spring onions, finely sliced 2 tbsp coriander sprigs 1 red chilli, finely sliced Method To make the aubergine, preheat a deep fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the plain flour, rice flour and cornflour in a shallow bowl. In a separate shallow bowl, whisk together the egg and almond milk to form a batter.When the oil is hot enough to fry, dip the aubergine pieces first into the flour mix and then the batter. Deep fry until golden and crisp and set aside on a plate lined with kitchen roll.To make the dressing, place all the ingredients except the cornflour into a saucepan over a medium heat and mix together. Whisk in the cornflour to thicken, this will take 2–4 minutes. Taste and season with salt and freshly ground black pepper if needed.Spoon the hot dressing over the aubergines. To serve, garnish with the crispy shallots, spring onions, coriander and red chilli. To make the aubergine, preheat a deep fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the aubergine, preheat a deep fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the plain flour, rice flour and cornflour in a shallow bowl. In a separate shallow bowl, whisk together the egg and almond milk to form a batter. Mix together the plain flour, rice flour and cornflour in a shallow bowl. In a separate shallow bowl, whisk together the egg and almond milk to form a batter. When the oil is hot enough to fry, dip the aubergine pieces first into the flour mix and then the batter. Deep fry until golden and crisp and set aside on a plate lined with kitchen roll. When the oil is hot enough to fry, dip the aubergine pieces first into the flour mix and then the batter. Deep fry until golden and crisp and set aside on a plate lined with kitchen roll. To make the dressing, place all the ingredients except the cornflour into a saucepan over a medium heat and mix together. Whisk in the cornflour to thicken, this will take 2–4 minutes. Taste and season with salt and freshly ground black pepper if needed. To make the dressing, place all the ingredients except the cornflour into a saucepan over a medium heat and mix together. Whisk in the cornflour to thicken, this will take 2–4 minutes. Taste and season with salt and freshly ground black pepper if needed. Spoon the hot dressing over the aubergines. To serve, garnish with the crispy shallots, spring onions, coriander and red chilli. Spoon the hot dressing over the aubergines. To serve, garnish with the crispy shallots, spring onions, coriander and red chilli.