| 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.
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