Aubergine with Pork And Prawns - Makhua Phao Song Kruang
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggplant
|
*
|
| 5 | ounces |
ground pork
|
|
| 7 | ounces |
shrimp
shelled |
|
| ½ | teaspoon |
black pepper
|
|
| 3 | each |
shallots
chopped |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 4 | each |
garlic cloves
crushed |
|
| 1 | tablespoon |
vinegar
|
|
| 1 | tablespoon |
fish sauce
nam pla |
|
| 2 | tablespoons |
soybeans (daizu)
fermented |
|
| 1 | teaspoon |
sugar
|
|
| 1 | each |
sweet red bell peppers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggplant
|
*
|
| 144.5 | ml/g |
ground pork
|
|
| 202.3 | ml/g |
shrimp
shelled |
|
| 2.5 | ml |
black pepper
|
|
| 3 | each |
shallots
chopped |
*
|
| 15 | ml |
vegetable oil
|
|
| 4 | each |
garlic cloves
crushed |
|
| 15 | ml |
vinegar
|
|
| 15 | ml |
fish sauce
nam pla |
|
| 3E+1 | ml |
soybeans (daizu)
fermented |
|
| 5 | ml |
sugar
|
|
| 1 | each |
sweet red bell peppers
|
|
Directions
Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas Mark 8) or barbecue them directly over strong heat until the skins are burnt.
Toss the aubergines into cold water then peel and cut them into large pieces. Place the pieces in a serving dish.
Mix the pork and prawns together. Add pepper to taste and put aside.
Sauté the shallots in the oil, Remove the shallots and drain them, using the oil remaining in the pan to sauté the garlic. When the garlic is golden brown, add the pork and prawn mixture and sauté for a few minutes over medium heat.
Add the vinegar, fish sauce, soya beans and sugar and mix in well; cover and cook for a few minutes.
Top the aubergine pieces with the pork and prawn mixture, and sprinkle with the sugar.
