| 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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