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Eggplant Tempura with Sesame Mayonnaise
Ingredients
  • 2 medium eggplants
  • 115g tempura flour (from Asian grocers)
  • 1 small egg yolk
  • Peanut oil, to deep-fry
  • subheading: SESAME MAYONNAISE:
  • 250ml (1 cup) whole egg mayonnaise
  • 1 ½ tablespoons sesame oil
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon seasoned rice wine vinegar (from supermarkets)
  • ½ cup chopped spring onions
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