Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Aubergine |
| 6 \N | King prawns; shelled |
| 2 teaspoons | Sesame oil |
| 10 smalls | Shallots; finely sliced |
| 2 mediums | Spring onions; finely chopped |
| 1 \N | Lemon; juiced |
| 2 teaspoons | Fish sauce |
| 1 teaspoon | Sugar |
| 5 smalls | Fresh red or green chillies; finely chopped |
| \N \N | Fresh coriander |
Take the whole aubergine and place under a hot grill for 15 minutes, turning from time to time. Cut away the stalk and peel away the skin with the edge of a knife. Slice the aubergine lengthways into quarters then crossways twice, to make 12 pieces.
Stir fry the prawns in the oil and chop into 6 or so pieces each.
Place in a bowl and pour in all the remaining ingredients. Stir just enough to coat the aubergine, but taking care not to mash the flesh too much. Turn on to a plate and garnish with coriander leaves.
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Carlton Food Network
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