Black bean sauce

Aubergine mix

Black bean dipping sauce

BLACK BEAN SAUCE


500g black beans

300ml oyster sauce

1.3L water

100ml ABC

1 tbsp puree

700g sugar

Mix together and bring to a boil.


AUBERGINE MIX

6 aubergines halved and scored

Garlic cloves

Salt and pepper

Olive oil

Chop 10 – 12 cloves of garlic, place in a tray and season with salt, pepper and oil. Lay the aubergines cut side down, cover with tin foil and roast until soft, about 40 minutes. When cool peel the skin and roughly chop place in a chinoise to drain.

 

1 large Spanish onion

14 cloves garlic pureed

100g ginger brunoise

Zest of 1 lemon

2 tbsp chilli garlic sauce

1 bunch coriander chiffonade

Salt and ground black pepper

Sugar

Kikkoman soy

2 tbsp coriander seeds

2 tbsp cumin seeds

Finely chop the onion and sweat wit the garlic, add the spices and lemon zest continue to cook for a couple of minutes, then cool. Once cool add the coriander leaf and the chilli garlic sauce, then add this to the aubergine mix. Season to taste with the black bean sauce, salt, pepper, sugar and soy. Cut the banana peppers in half lengthways season and drizzle with oil, roast in the oven until just soft. Fill each pepper half with aubergine mix, wrap a betel leaf around and secure with a nori strip.


BLACK BEAN DIPPING SAUCE


1.5L black bean sauce

375ml black vinegar

Sliced shallots

Sliced red birdseye chilli

coriander chiffonade