Crispy Aubergine Katsu Bao

Ingredients

For the katsu

• 1 aubergine, cut into approximately 8 cm x 4 cm x 2cm slices
• 100g plain white flour
• 200ml coconut milk
• 200g panko breadcrumbs
• vegetable oil, for shallow frying

For the sauce

• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 tsp garlic paste
• 2 tsp ginger paste
• 1 small carrot, finely diced
• 2½ tbsp mild curry powder
• ½ tbsp turmeric
• 1 x 400ml can coconut milk, plus 100ml water to rinse out can
• 1 tbsp soy sauce
• 1 tbsp plain flour
• 1 tbsp caster sugar

For the pickled radish

• 6 tbsp rice vinegar
• 2 tbsp white caster sugar
• ½ tbsp soy sauce
• 5 black peppercorns, toasted in a dry pan
• 5 coriander seeds, toasted in a dry pan
• 100g radish, sliced

To serve

• 1 tbsp black sesame seeds
• 2 sprigs coriander, finely chopped
• 2 spring onions, finely chopped
• 4 Bao, freshly steamed

Method

1. To make the katsu curry sauce: In a large saucepan, heat the vegetable oil over a medium-low heat. Fry the onion for 3 to 4 minutes, until softened. Add the garlic and ginger. Cook for 1 minute.
2. Add the carrot, curry powder and turmeric and cook for 2 minutes.
3. Add the coconut milk, rinse out the can with the water and add the water to the pan. Stir in the soy sauce and flour. Gently cook for 20 minutes. Remove from the heat and allow it to cool slightly.
4. Once cooler, use a stick blender to process the mixture into a smooth sauce.
5. To make the pickled radish: In a small saucepan, bring the vinegar, sugar, soy sauce, peppercorns, and coriander seeds to the boil. Remove from the heat and allow to cool for 5 minutes. Put the radish into a small bowl and pour over the pickling liquid. Set aside.
6. Using three small containers, put the flour in one, the coconut milk in the second, and the breadcrumbs in the third. Coat each piece of aubergine first in the flour, then the coconut milk, then the breadcrumbs. Repeat the process for a second time. Set aside on a plate or chopping board.
7. In a non-stick frying pan, heat a little oil over a medium heat. Add the aubergine slices and fry for 3 to 4 minutes on each side, until golden brown.
8. To build the Bao: Add the crispy aubergine to the bao, topping with 3 tbsp katsu sauce and pickled radish.
9. Garnish with black sesame seeds, coriander, and spring onion.