Grilled Eggplant With Prawns And Fish Sauce

Recipe Ingredients

1 cup	198g / 7oz	Eggplant (medium)
6		King prawns - shelled
2 teaspoons	10ml	Sesame oil
10 teaspoons	50ml	Shallots - finely sliced (small)
2 teaspoons	10ml	Spring onions - finely chopped (medium)
1		Lemon - juiced
2 teaspoons	10ml	Fish sauce
1 teaspoon	5ml	Sugar
5 teaspoons	25ml	Fresh red or green chiles - finely chopped (small)
		Fresh coriander

Recipe Instructions

Take the whole eggplant 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 eggplant 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.

Source:
July 1993 issue of Bon Appetit

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.