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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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