Cambodian Eggplant With Pork And Shrimp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Eggs, Grains | Cambodian | Cambodian, Pork, Seafood | 1 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | Eggplant | |
| 1 | T | Oil |
| 1 | Garlic clove, chopped | |
| 1/2 | c | Finely ground pork |
| 1 | Fresh red chile, seeds and | |
| veins removed minced | ||
| 1 | T | Soy sauce |
| 1/2 | t | Fish sauce |
| 1/2 | t | Mild chili powder |
| 1 | T | Sugar |
| 1/2 | c | Chicken stock |
| 1/2 | c | Water |
| 2 | T | Spicy Lime Sauce |
| 1/2 | c | Raw shrimp, peeled and |
| chopped | ||
| Salt, pepper | ||
| Garnishes: fresh coriander | ||
| sliced green onions | ||
| SPICY LIME SAUCE: | ||
| 2 | Garlic cloves, peeled | |
| 1 | Or 2 red chiles, stems | |
| seeds and veins removed | ||
| 1/2 | c | Water |
| 2 | T | Fish sauce |
| Juice of 1 medium lime | ||
| 3 | T | Sugar |
| Shredded carrot, for garnish |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 529
Calories From Fat: 158
Total Fat: 18g
Cholesterol: 3.6mg
Sodium: 2362.3mg
Potassium: 1402.5mg
Carbohydrates: 86.5g
Fiber: 13.1g
Sugar: 61.3g
Protein: 15.5g