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To make the aubergine, preheat a deep fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Mix together the plain flour, rice flour and cornflour in a shallow bowl. In a separate shallow bowl, whisk together the egg and almond milk to form a batter.
When the oil is hot enough to fry, dip the aubergine pieces first into the flour mix and then the batter. Deep fry until golden and crisp and set aside on a plate lined with kitchen roll.
To make the dressing, place all the ingredients except the cornflour into a saucepan over a medium heat and mix together. Whisk in the cornflour to thicken, this will take 2–4 minutes. Taste and season with salt and freshly ground black pepper if needed.
Spoon the hot dressing over the aubergines. To serve, garnish with the crispy shallots, spring onions, coriander and red chilli.