Grilled aubergine with prawns and fish sauce

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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