Crispy Coconut & Yellowbean Aubergine Nibbles with Lemon Zest, Chilli Powder & Crispy Shallots

Welcome to my kitchen! I'm excited to share this recipe for crispy coconut and yellowbean aubergine nibbles, a delightful fusion of flavours and textures. Perfect for sharing or as a unique appetiser, this dish combines the creaminess of coconut with the umami of yellowbeans. The aromatic crunch of salted curry leaves and a hint of heat from the chilli powder bring everything together beautifully. It's a testament to our innovative approach to Thai cuisine, blending traditional ingredients with a modern twist.

Ingredients:

• 1 large aubergine, cut into bite-sized pieces

• 100g yellowbean paste

• 200ml coconut cream

• 100g cornflour

• Salt, to taste

• Ground white pepper, to taste

• Chilli powder, to taste

• Crispy shallots, for garnish

• Zest of 1 lemon

• A handful of curry leaves

• Vegetable oil, for frying

Method:

1. Prepare the Aubergine: I start by tossing the aubergine pieces with a pinch of salt in a bowl and letting them sit for about 15 minutes to draw out excess moisture. Then, I rinse and pat them dry with a paper towel.

2. Season the Cornflour: Next, I mix the cornflour with salt and ground white pepper in a shallow dish.

3. Coat the Aubergine: I dredge the aubergine pieces in the seasoned cornflour, shaking off any excess, before dipping them into the yellowbean and coconut cream mixture.

4. Fry the Aubergine: I heat vegetable oil in a deep pan over medium heat. Once hot, I carefully add the coated aubergine pieces in batches, frying until golden brown and crispy. I remove them with a slotted spoon and drain on paper towels.

5. Crisp the Curry Leaves: In the same oil, I fry the curry leaves until crispy. This should only take a few seconds. I remove and drain them on paper towels.

6. Assemble the Nibbles: I arrange the crispy aubergine pieces on a serving platter. Then, I sprinkle them with chilli powder, crispy shallots, and lemon zest, topping with the fried curry leaves.

7. Serve: These nibbles are best enjoyed warm as a delightful starter or snack. I recommend serving them with Payst burnt chilli dipping sauce or sweet chilli for an extra kick.

Storage Notes: They're best enjoyed fresh, but if needed, store any leftovers in an airtight container in the fridge for up to 2 days and reheat gently before serving.

I'd love to hear your thoughts! Leave a comment below to let me know how you enjoyed this dish or if you have any creative twists to share.