Aubergine with pork and prawns - makhua phao song kruang

Yield: 6 servings

Measure Ingredient
\N \N Stephen Ceideburg
4 larges Aubergines (eggplants)
5 ounces Pork, minced or ground
7 ounces Prawns (shrimp), shelled
½ teaspoon Pepper
3 \N Shallots, chopped
1 tablespoon Oil
4 \N Cloves garlic, crushed
1 tablespoon Vinegar
1 tablespoon Fish sauce (Nam Pla)
2 tablespoons Fermented soya beans
1 teaspoon Sugar
\N \N Red Bell Pepper Or:
3 \N Red Chines

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

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