Monster Fingers with Blood Sauce
|Cornflour||1⁄2 Cup (8 tbs)|
|Oil||2 Cup (32 tbs) (for deep frying)|
|White self raising flour||1 Cup (16 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Eggs||2 , lightly beaten|
|For pimiento sauce / blood sauce|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Canned pimientos||200 Gram, drained, sliced (1 can)|
1. Cut the eggplants into finger like strips.
2. Place them on a rack and sprinkle them with salt.
3. Let them stand for 30 minutes.
4. Rinse them under cold water, drain and pat dry with absorbent paper
5. To make the blood sauce by heating the olive oil in a medium saucepan.
6. Add onion and garlic and saute for 4 minutes until soft.
7. Add tomato puree, pimientos and saute.
8. Add water to the sauce and stir. Bring to a boil.
9. Blend cornflour in water and stir into sauce. Cook, stirring until the blood sauce thickens and bubbles. Take pan off the heat and keep the sauce warm.
10. To make the batter, sift the flour and chili powder into a bowl.
11. Make a well in the center and gradually stir in water and eggs.
12. Beat into a smooth batter. You can do this in a blender as well.
13. Heat oil in a deep-fat fryer or in a large wok.
14. While oil is heating, coat the eggplant strips with cornflour, shaking off excess.
15. When oil is hot, dip each strip into the batter and drop in hot oil.
16. Fry the eggplant fingers until golden brown.
17. Remove and drain on absorbent paper.
18. Serve the Monster Fingers with the Blood Sauce.