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Aubergine with Pork and Prawns – Makhua Phao Song Kruang
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CATEGORY
CUISINE
TAG
YIELD
Meats, Seafood, Eggs, Grains
Thai
Thai, Pork, Seafood
6
Servings
INGREDIENTS
Stephen Ceideburg
4
lg
Aubergines (eggplants)
5
oz
Pork, minced or ground
7
oz
Prawns (shrimp), shelled
1/2
ts
Pepper
3
Shallots, chopped
1
tb
Oil
4
Cloves garlic, crushed
1
tb
Vinegar
1
tb
Fish sauce (Nam Pla)
2
tb
Fermented soya beans
1
ts
Sugar
Red Bell Pepper Or:
3
Red Chines
INSTRUCTIONS
Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas
Mark 8) or barbecue them directly over strong heat until the skins are
burnt.
Toss the aubergines into cold water then peel and cut them into large
pieces. Place the pieces in a serving dish.
Mix the pork and prawns together. Add pepper to taste and put aside.
Saute the shallots in the oil, Remove the shallots and drain them, using
the oil remaining in the pan to saute the garlic. When the garlic is golden
brown, add the pork and prawn mixture and saute for a few minutes over
medium heat.
Add the vinegar, fish sauce, soya beans and sugar and mix in well; cover
and cook for a few minutes.
Top the aubergine pieces with the pork and prawn mixture, and sprinkle with
the sugar.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
Posted by Stephen Ceideburg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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