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Sprat in spicy breaded with eggplant caviar


large sprat - 3 - 4 pieces

Eggplant - 50 g

Onion - 30 g

Garlic - 5 g

Fresh coriander - 5 g

Fresh chili - 5 g

Ginger - 10 g

Sesame oil - 10 g

Vegetable oil - 150 g

Breadcrumbs - 50 g

Flour - 30 g

Egg - 1 pc

Spices for fish - 5 g

Oyster Sauce - 10 g

Soy Sauce - 20 g

Vegetable broth - 50 g

Salt, pepper to taste

How to cook

Wash the sprats and dry with a paper towel. Season with spices and dip into liaison (a mixture of eggs and flour). Then it is breaded in breadcrumbs.

Peel eggplants and slice into tiny cubes. Onion, chili pepper and garlic are cut in the same way. Fry the vegetables with vegetable oil, add shredded ginger, fresh coriander, and sesame oil. Salt and pepper to taste.

Bring the vegetable broth to a boil and add oyster and soy sauce. Boil for 15 minutes.

Fry the sprats in a deep fat fryer until golden brown. Lay out eggplant caviar on a plate on the top of the sprats. Serve the sauce in a separate sauce-pan.