| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Ross, In, Thailand | 1 | servings |
INGREDIENTS
| 1 | md | Aubergine |
| 6 | King prawns; shelled | |
| 2 | ts | Sesame oil |
| 10 | sm | Shallots; finely sliced |
| 2 | md | Spring onions; finely chopped |
| 1 | Lemon; juiced | |
| 2 | ts | Fish sauce |
| 1 | ts | Sugar |
| 5 | sm | 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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