Cambodian eggplant with pork & shrimp
Yield: 1 Servings S
Ingredients:
- 1 md Eggplant
- 1 tb Oil
- 1 Garlic clove chopped
- 1/2 c Finely ground pork
- 1 Fresh red chile seeds and -veins removed minced
- 1 tb Soy sauce
- 1/2 ts Fish sauce
- 1/2 ts Mild chili powder
- 1 tb Sugar
- 1/2 c Chicken stock
- 1/2 c Water
- 2 tb Spicy Lime Sauce
- 1/2 c Raw shrimp
Instructions:
peeled and -chopped Salt pepper Garnishes: fresh coriander -sliced green onions SPICY LIME SAUCE: 2 Garlic cloves peeled 1 Or 2 red chiles stems -seeds and veins removed 1/2 c Water 2 tb Fish sauce Juice of 1 medium lime 3 tb Sugar Shredded carrot for garnish Preheat oven to 450 degrees F. Puncture eggplant in a few places with a fork or skewer. Bake on a sheet pan until soft about 15 minutes. Set aside and let cool slightly then peel and split lengthwise into strips about 1 inch thick.' Heat oil in a wok or saucepan over medium heat. Add garlic and cook until lightly browned. Add pork chile soy sauce fish sauce chili powder and sugar; cook stirring until meat loses its raw color. Add stock and water and bring to a boil. Add lime sauce shrimp and eggplant; simmer until shrimp are done. Season with salt and pepper. Transfer eggplant pieces to a serving dish and top with pork mixture. Garnish with coriander and green onions. Spicy Lime Sauce: Combine garlic chiles and the water in a blender or food processor and liquefy. Combine fish sauce lime juice sugar and chile-garlic mixture in a small bowl. Stir to dissolve sugar. If using sauce by itself add a bit of shredded carrot for garnish. Makes 1 scant cup. PER SERVING: 175 calories 10 g protein 11 g carbohydrate 10 g fat (3 g saturated) 42 mg cholesterol 418 mg sodium 3 g fiber. From Jay Harlow's "Southeast Asian Cooking." From an article by Joyce Jue in The San Francisco Chronicle 9/4/91.
