Name: Thai Salad
Ingredients: 2 Long; thin Thai or; ; Japanese-style; ; aubergines; 2 Hot Thai chillies; seeded if preferred; ; and finely sliced; 2 Shallots; finely sliced; 2 tb Fish sauce; Two limes; juice of; 1 tb Caster sugar; 50 g Finely chopped cooked pork; 125 g Peeled prawns; defrosted if frozen; 2 tb Fresh whole coriander leaves

Thus follows unavoidable confusion of conscience. If the person awakened has dignity and good sense, he will probably refuse to come, and then the drift of the system is to tell him that therein he has rebelled against God and grieved the Holy Ghost; hence, groundless distraction. If he is more gullible, and goes, it is implied that he has performed a saving act, or at least one that has gratia congruens. It is in vain they disclaim; for the common sense reasons, “Why so much urgency, if the means is not truly effective of something?”

Robert Dabney

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood, Meats	Thai	Food networ, Food3	4	servings

INGREDIENTS

2		Long; thin Thai or
		; Japanese-style
		; aubergines
2		Hot Thai chillies; seeded if preferred
		; and finely sliced
2		Shallots; finely sliced
2	tb	Fish sauce
		Two limes; juice of
1	tb	Caster sugar
50	g	Finely chopped cooked pork
125	g	Peeled prawns; defrosted if frozen
2	tb	Fresh whole coriander leaves

INSTRUCTIONS

Cook the aubergines over a barbecue, under a grill, or in a hot oven until
the skin is wrinkled and blistered and the flesh is tender. Turn once or
twice while cooking. Cover with a damp cloth and leave for about 10 minutes
to cool.
Meanwhile, mix together the chillies, shallots, fish sauce, lime juice and
sugar in a bowl.
Peel the aubergines and cut them into chunks. Toss the aubergines in the
sauce, then add the pork and prawn. Serve garnished with the coriander
leaves.
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