|1||Garlic clove, chopped|
|½ cup||Finely ground pork|
|1||Fresh red chile, seeds and veins removed, minced|
|1 tablespoon||Soy sauce|
|½ teaspoon||Fish sauce|
|½ teaspoon||Mild chili powder|
|½ cup||Chicken stock|
|2 tablespoons||Spicy Lime Sauce|
|½ cup||Raw shrimp, peeled and chopped|
|Garnishes: fresh coriander, sliced green onions|
|SPICY LIME SAUCE:|
|2||Garlic cloves, peeled|
|1||Or 2 red chiles, stems, seeds and veins removed|
|2 tablespoons||Fish sauce|
|Juice of 1 medium lime|
|Shredded carrot, for garnish|
Preheat oven to 450 degrees F. Puncture eggplant in a few places with a fork or skewer. Bake on a sheet pan until soft, about 15 minutes.
Set aside and let cool slightly, then peel and split lengthwise into strips about 1 inch thick.'
Heat oil in a wok or saucepan over medium heat. Add garlic and cook until lightly browned. Add pork, chile, soy sauce, fish sauce, chili powder and sugar; cook, stirring, until meat loses its raw color. Add stock and water and bring to a boil. Add lime sauce, shrimp and eggplant; simmer until shrimp are done. Season with salt and pepper.
Transfer eggplant pieces to a serving dish and top with pork mixture.
Garnish with coriander and green onions.
Spicy Lime Sauce: Combine garlic, chiles and the water in a blender or food processor and liquefy. Combine fish sauce, lime juice, sugar and chile-garlic mixture in a small bowl. Stir to dissolve sugar. If using sauce by itself, add a bit of shredded carrot for garnish.
Makes 1 scant cup. PER SERVING: 175 calories, 10 g protein, 11 g carbohydrate, 10 g fat (3 g saturated), 42 mg cholesterol, 418 mg sodium, 3 g fiber.
From Jay Harlow's "Southeast Asian Cooking." From an article by Joyce Jue in The San Francisco Chronicle, 9/4/91.
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