Monster Fingers with Blood Sauce Recipe
Serve these Monster fingers with the blood sauce as an appetizer for Halloween or at any kids party and see them disappear in a jiffy. Even the most fussy eaters won't refuse to try them.
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupParty
Ingredients
| Eggplant | 2 Medium | |
| Salt - a pinch | ||
| Cornflour | 1/2 Cup (16 tbs) | |
| Oil - for deep frying | ||
| BATTER | ||
| White self raising flour - 1 cup | ||
| Chili powder | 1/2 Teaspoon | |
| Water | 3/4 Cup (16 tbs) | |
| Eggs | 2 Small, slightly beaten | |
| BLOOD SAUCE (Pimiento Sauce) | ||
| Olive oil | 1 Tablespoon | |
| Onion | 1 Large | |
| Garlic | 1 Clove (5gm) | |
| Cornflour | 1 Teaspoon | |
| Water | 3/4 Cup (16 tbs) | |
| Tomato puree | 1/2 Cup (16 tbs) | |
| Pimientos – 1 can (200grams) drained and sliced. | ||
Directions
GETTING READY
1. Cut the eggplants into finger like strips.
2. Place them on a rack and sprinkle them with salt.
3. Let them stand for 30 minutes.
4. Rinse them under cold water, drain and pat dry with absorbent paper
MAKING
5. To make the blood sauce by heating the olive oil in a medium saucepan.
6. Add onion and garlic and saute for 4 minutes until soft.
7. Add tomato puree, pimientos and saute.
8. Add water to the sauce and stir. Bring to a boil.
9. Blend cornflour in water and stir into sauce. Cook, stirring until the blood sauce thickens and bubbles. Take pan off the heat and keep the sauce warm.
10. To make the batter, sift the flour and chili powder into a bowl.
11. Make a well in the center and gradually stir in water and eggs.
12. Beat into a smooth batter. You can do this in a blender as well.
13. Heat oil in a deep-fat fryer or in a large wok.
14. While oil is heating, coat the eggplant strips with cornflour, shaking off excess.
15. When oil is hot, dip each strip into the batter and drop in hot oil.
16. Fry the eggplant fingers until golden brown.
17. Remove and drain on absorbent paper.
SERVING
18. Serve the Monster Fingers with the Blood Sauce.
1. Cut the eggplants into finger like strips.
2. Place them on a rack and sprinkle them with salt.
3. Let them stand for 30 minutes.
4. Rinse them under cold water, drain and pat dry with absorbent paper
MAKING
5. To make the blood sauce by heating the olive oil in a medium saucepan.
6. Add onion and garlic and saute for 4 minutes until soft.
7. Add tomato puree, pimientos and saute.
8. Add water to the sauce and stir. Bring to a boil.
9. Blend cornflour in water and stir into sauce. Cook, stirring until the blood sauce thickens and bubbles. Take pan off the heat and keep the sauce warm.
10. To make the batter, sift the flour and chili powder into a bowl.
11. Make a well in the center and gradually stir in water and eggs.
12. Beat into a smooth batter. You can do this in a blender as well.
13. Heat oil in a deep-fat fryer or in a large wok.
14. While oil is heating, coat the eggplant strips with cornflour, shaking off excess.
15. When oil is hot, dip each strip into the batter and drop in hot oil.
16. Fry the eggplant fingers until golden brown.
17. Remove and drain on absorbent paper.
SERVING
18. Serve the Monster Fingers with the Blood Sauce.
