| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs, Grains |
Cambodian |
Cambodian, Seafood, Pork |
1 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
md |
Eggplant |
| 1 |
tb |
Oil |
| 1 |
|
Garlic clove, chopped |
| 1/2 |
c |
Finely ground pork |
| 1 |
|
Fresh red chile, seeds and veins removed, minced |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Fish sauce |
| 1/2 |
ts |
Mild chili powder |
| 1 |
tb |
Sugar |
| 1/2 |
c |
Chicken stock |
| 1/2 |
c |
Water |
| 2 |
tb |
Spicy Lime Sauce |
| 1/2 |
c |
Raw shrimp, peeled and chopped |
|
|
Salt, pepper |
|
|
Garnishes: fresh coriander, sliced green onions |
| 2 |
|
Garlic cloves, peeled |
| 1 |
|
Or 2 red chiles, stems, seeds and veins removed |
| 1/2 |
c |
Water |
| 2 |
tb |
Fish sauce |
|
|
Juice of 1 medium lime |
| 3 |
tb |
Sugar |
|
|
Shredded carrot, for garnish |
INSTRUCTIONS
SPICY LIME SAUCE:
Preheat oven to 450 degrees F. Puncture eggplant in a few places with a
fork or skewer. Bake on a sheet pan until soft, about 15 minutes. Set aside
and let cool slightly, then peel and split lengthwise into strips about 1
inch thick.'
Heat oil in a wok or saucepan over medium heat. Add garlic and cook until
lightly browned. Add pork, chile, soy sauce, fish sauce, chili powder and
sugar; cook, stirring, until meat loses its raw color. Add stock and water
and bring to a boil. Add lime sauce, shrimp and eggplant; simmer until
shrimp are done. Season with salt and pepper. Transfer eggplant pieces to a
serving dish and top with pork mixture. Garnish with coriander and green
onions.
Spicy Lime Sauce: Combine garlic, chiles and the water in a blender or food
processor and liquefy. Combine fish sauce, lime juice, sugar and
chile-garlic mixture in a small bowl. Stir to dissolve sugar. If using
sauce by itself, add a bit of shredded carrot for garnish. Makes 1 scant
cup. PER SERVING: 175 calories, 10 g protein, 11 g carbohydrate, 10 g fat
(3 g saturated), 42 mg cholesterol, 418 mg sodium, 3 g fiber.
From Jay Harlow's "Southeast Asian Cooking." From an article by Joyce Jue
in The San Francisco Chronicle, 9/4/91.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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