Aubergine With Pork And Prawns - Makhua Phao Song Kruang

Recipe Ingredients

4		Aubergines - (eggplants) (large)
5 oz	142g	Pork - minced or ground
7 oz	198g	Prawns - (shrimp), shelled
1/2 teaspoon	2.5ml	Pepper
3		Shallots - chopped
1 tablespoon	15ml	Oil
4		Garlic cloves - crushed
1 tablespoon	15ml	Vinegar
1 tablespoon	15ml	Fish sauce - (nam pla)
2 tablespoons	30ml	Fermented soy beans
1 teaspoon	5ml	Sugar
		Red bell pepper

Recipe Instructions

Cook the aubergines whole in a hot oven (230FC/450F/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.

Saute the shallots in the oil, Remove the shallots and drain them, using the oil remaining in the pan to saute the garlic. When the garlic is golden brown, add the pork and prawn mixture and saute for a few minutes over medium heat.

Add the vinegar, fish sauce, soy 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.

Source:
Jennifer Trainer Thompson

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