| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Eggs, Grains |
Thai |
Ham/pork, Seafood, Thailand |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 4 |
|
Aubergines, eggplants |
| 5 |
oz |
Pork, minced or ground |
| 7 |
oz |
Prawns, shrimp shelled |
| 1/2 |
t |
Pepper |
| 3 |
|
Shallots, chopped |
| 1 |
T |
Oil |
| 4 |
|
Cloves garlic, crushed |
| 1 |
T |
Vinegar |
| 1 |
T |
Fish sauce, Nam Pla |
| 2 |
T |
Fermented soya beans |
| 1 |
t |
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/mmdja006.zip
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