Cambodian eggplant with pork & shrimp
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1 | medium | Eggplant |
| 1 | tablespoon | Oil |
| 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 |
| 1 | tablespoon | Sugar |
| ½ | cup | Chicken stock |
| ½ | cup | Water |
| 2 | tablespoons | Spicy Lime Sauce |
| ½ | cup | Raw shrimp, peeled and chopped |
| Salt, pepper | ||
| Garnishes: fresh coriander, sliced green onions | ||
| 2 | Garlic cloves, peeled | |
| 1 | Or 2 red chiles, stems, seeds and veins removed | |
| ½ | cup | Water |
| 2 | tablespoons | Fish sauce |
| Juice of 1 medium lime | ||
| 3 | tablespoons | Sugar |
| Shredded carrot, for garnish | ||
Directions
SPICY LIME SAUCE:
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.