Eggplant Fries With Coriander Satay Sauce
Ingredients
For eggplant fries
4 Eggplants cut into chunchy fry sizes
1 cup Tapioka Flour
1 cup Lupin Flakes (pre blended into a flour)
2 cups Water
1 tsp Himalayan Sea Salt and a crack of Pepper
For the satay sauce
4 tbsp of Scoop's fresh Peanut Butter
1/2 cup of Fresh Coriander
1 long Red Chilli
2cm chunk of Fresh Peeled Ginger
the zest of 2 Limes
the juice of 1 Lime
1 1/2 tsp Tamari
A small splash of Water, add more if needed
Instructions
- Preheat the oven to 190C.
- Blend the lupin flakes into a high speed blender to make them as fine as you can.
- Then add the water, tapioka and salt and blend. dip each peice of zucchini into the batter and put onto a lined baking tray.
- Drizzle with olive oil and cook until golden.
- Then flip until the other side is also golden.
- For the sauce. Add to your blender or mixing bowl (grate ginger) and blend until smooth. Serve with an extra sprinkle of salt on the fries and enjoy.
