| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | In, Ross, Thailand | 1 | Servings |
INGREDIENTS
| 1 | Aubergine | |
| 6 | King prawns, shelled | |
| 2 | t | Sesame oil |
| 10 | Shallots, finely sliced | |
| 2 | Spring onions, finely | |
| chopped | ||
| 1 | Lemon, juiced | |
| 2 | t | Fish sauce |
| 1 | t | Sugar |
| 5 | Fresh red or green chillies | |
| finely chopped | ||
| Fresh coriander |
INSTRUCTIONS
Take the whole aubergine and place under a hot grill for 15 minutes, turning from time to time. Cut away the stalk and peel away the skin with the edge of a knife. Slice the aubergine lengthways into quarters then crossways twice, to make 12 pieces. Stir fry the prawns in the oil and chop into 6 or so pieces each. Place in a bowl and pour in all the remaining ingredients. Stir just enough to coat the aubergine, but taking care not to mash the flesh too much. Turn on to a plate and garnish with coriander leaves. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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