Yield: 1 Servings
|4||Asian eggplants (about 1 1/2 pounds)|
|2 tablespoons||Fish sauce|
|2 tablespoons||Lime juice|
|½ teaspoon||Thai chile paste (up to 1)|
|2 tablespoons||Peanut oil|
|1||Thai, serrano or jalapen o chile peppers, thinly sliced (up to 3)|
|3||Cloves garlic, thinly sliced|
|3||Shallots, thinly sliced|
|1 pounds||Shrimp, peeled and deveined|
|½ cup||Fresh mint leaves|
|4||Whole Boston or bibb lettuce leaves, washed and dried (up to 6)|
Grill eggplants over high heat until skin is completely charred on all sides. Let cool, then scrape off burnt skin with knife. Cut eggplants into 1-inch slices.
Combine fish sauce, lime juice, sugar and chile paste in small bowl and whisk until mixed.
Heat wok until almost smoking and swirl in oil. Add chiles, garlic and shallots and stir-fry 20 seconds or until fragrant. Add shrimp and cook 1 minute. Stir in fish sauce mixture and cook 1 minute or until shrimp are cooked.
Remove wok from heat. Stir in eggplant and mint leaves, reserving few leaves for garnish. Correct seasoning, adding lime juice or sugar to taste.
(Mixture can be served either hot or at room temperature.) To serve, line small plates or platter with lettuce leaves. Spoon eggplant mixture on top. Garnish with reserved mint leaves. Or, if desired, eat eggplant mixture rolled up in lettuce leaves.
Posted to FOODWINE Digest 25 Jan 97 by "Ted D. Conley" <tedconley@...> on Jan 25, 1997.