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Tempura Eggplants Mantou Buns

Tempura Eggplants Mantou Buns

Crispy yet creamy tempura eggplant is the perfect match with fluffy bun. With a hint of pickles and rich green onion sauce, you won’t find a better combination.

STOCK LEVEL

CUT OFF TIME

NUMBER OF SERVES

Disclaimer: Our kitchen also processes ingredients with gluten, meat, nuts, egg and dairy.
Cost per head:$4.33
Total:$26.00
Tempura Eggplants Mantou Buns

Cooking Time

15 Minutes

Prep Time

5 Minutes

Flavour Profiles

slightly sweet, tart, unami-rich

WHAT WE PROVIDE

6 mantou buns 1 eggplant Lettuces leaves Spring onion dressing Daikon carrot pickles Rub mixture Tempura flour mixture

FROM YOUR PANTRY

Oil to deep fry 150ml water

EQUIPMENT

Standard kitchen tools

METHOD

1

Cut the bun in half and place mantou buns in steamer and steam for 5-10 minutes, until they warm up and soften. Alternatively, microwave the buns for 30-40 seconds on high setting.

2

Cut the eggplant into 6 thick slices, soaked in salted water for an hour, pat dry. Season the eggplant rub mixture.

3

Mix the frying mix with 150ml water and a pinch of salt. Coat eggplant slices in the frying mix and deep-fry the eggplant slices in batches until golden.Transfer them to paper towels to drain.

4

To assemble, drizzle the bottom part of a bun with a teaspoon of the spring onion dressing, place the lettuce, pickle and eggplant slice on top. Add another teaspoon of dressing on eggplant before place the other half of the bun on top. 

5

Secure with a skewer. Continue with the rest. Serve immediately.