Combine any brand Japanese tempura mix ( I used CJ korean frying mix) with 1 tsp of knorr chicken powder and cold water to create a smooth batter.
Wash the brinjal and wipe dry. Using a dry knife cut it to wedges abt 10cm long.
Heat up frying oil. Dip the brinjal wedges into the batter ( only the white flesh portion leaving the purple skin not coated), shake off excess. Deep fry for around 2 mins.
You can serve it with pork floss ( mixture of pork floss, toasted white sesame, dried seaweed and spring onion) or mayo.
