| 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
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