Using a sharp knife, slice the aubergines (eggplants) into thin rings.

Place the egg white in a small bowl and whip until light and foamy.

Mix together the cornflour, salt and seven-spice powder on a large plate.

Heat the oil for deep frying in a large wok.

Dip each piece of aubergine (eggplant) into the beaten egg white then coat in the cornflour and seven spice mixture.

Deep-fry the coated aubergine (eggplant) slices, in batches, for 5 minutes, or until pale golden and crispy.

7.	Transfer the aubergines (eggplant) to absorbent kitchen paper and leave to drain. Transfer to serving plates and serve hot.

Note - The egg can be replaced by flour for vegetarians.