Title: AUBERGINE WITH PORK & PRAWNS (MAKHUA PHAO SONG KRUANG)
Categories: Thai, Meats, Fish/shellf, Ceideburg
Yield: 6 servings
Stephen Ceideburg
4 lg Aubergines (eggplants)
5 oz Pork, minced or ground
7 oz Prawns (shrimp), shelled
1/2 ts Pepper
3 Shallots, chopped
1 tb Oil
4 Cloves garlic, crushed
1 tb Vinegar
1 tb Fish sauce (Nam Pla)
2 tb Fermented soya beans
1 ts Sugar
Red Bell Pepper Or:
3 Red Chines
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.
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, 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.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
