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Categories:Viewed: 12 - Published at: 3 years ago
Ingredients
- 4 lrg Aubergines (eggplants)
- 5 ounce Pork, chopped or possibly grnd
- 7 ounce Prawns (shrimp), shelled
- 1/2 tsp Pepper
- 3 x Shallots, minced
- 1 Tbsp. Oil
- 4 x Cloves garlic, crushed
- 1 Tbsp. Vinegar
- 1 Tbsp. Fish sauce (Nam Pla)
- 2 Tbsp. Fermented soya beans
- 1 tsp Sugar
- 3 x Red Chines
Method
- Cook the aubergines whole in a warm oven (230 degrees C/450 degrees F/Gas Mark 8) or possibly barbecue them directly over strong heat till the skins are burnt.
- Toss the aubergines into cool water then peel and cut them into large pcs.
- Place the pcs in a serving dish.
- Mix the pork and prawns together.
- Add in pepper to taste and put aside.
- Saute/fry the shallots in the oil, Remove the shallots and drain them, using the oil remaining in the pan to saute/fry the garlic.
- When the garlic is golden, add in the pork and prawn mix and saute/fry for a few min over medium heat.
- Add in the vinegar, fish sauce, soya beans and sugar and fold in well; cover and cook for a few min.
- Top the aubergine pcs with the pork and prawn mix, and sprinkle with the sugar.
