Cambodian Eggplant With Pork & Shrimp Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1 medium: Eggplant,
1 tbsp: Oil,
1: Garlic clove, chopped
1/2 cup: Finely ground pork,
1: Fresh red chile, seeds and veins removed, minced
1 tbsp: Soy sauce,
1/2 tsp: Fish sauce,
1/2 tsp: Mild chili powder,
1 tbsp: Sugar,
1/2 cup: Chicken stock,
1/2 cup: Water,
2 tbsp: Spicy Lime Sauce,
1/2 cup: Raw shrimp, 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 cup: Water,
2 tbsp: Fish sauce,
Juice of 1 medium lime,
3 tbsp: Sugar,
Shredded carrot, for garnish
Directions:
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 Harlows "Southeast Asian Cooking." From an article by Joyce
Jue in The San Francisco Chronicle, 9/4/91.
Source from luhu.jp
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 Harlows "Southeast Asian Cooking." From an article by Joyce
Jue in The San Francisco Chronicle, 9/4/91.
Source from luhu.jp