Grilled Eggplant With Prawns And Fish Sauce Recipe - Cooking Index
Grilled Eggplant With Prawns And Fish Sauce Recipe - Cooking Index
| 1 cup | Eggplant (medium) | |
| 6 | King prawns - shelled | |
| 2 teaspoons | Sesame oil | |
| 10 teaspoons | Shallots - finely sliced (small) | |
| 2 teaspoons | Spring onions - finely chopped (medium) | |
| 1 | Lemon - juiced | |
| 2 teaspoons | Fish sauce | |
| 1 teaspoon | Sugar | |
| 5 teaspoons | Fresh red or green chiles - finely chopped (small) | |
| Fresh coriander |
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
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