Yield: 1 servings
|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|
|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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