1 large aubergine, cut into 2–3cm/¾in–1¼in dice
1 tbsp chilli garlic sauce
1 red chilli, finely sliced
2 tbsp coriander sprigs
2 garlic cloves, crushed
1 tbsp finely chopped fresh ginger
2 tbsp crispy shallots
2 spring onions, finely sliced
30g/1oz plain flour
40²µ/1½´Ç³ú rice flour
½ tsp crushed Sichuan peppercorns
salt and freshly ground black pepper
2 tbsp brown sugar
15²µ/½´Ç³ú cornflour
1 tbsp cornflour, to thicken
½ tsp sesame oil
1 tsp toasted white sesame seeds
100ml/3½fl oz light soy sauce
vegetable oil, for deep fat fryer
1 tbsp Chinese black vinegar
120ml/4fl oz almond milk
1 free-range egg