|
| Home
-> [Asian, Chinese, Eggplant, Ethnic, Pork, Seafood, Shrimp, Vegetables] -> [Cambodian eggplant with pork and shrimp Recipe] |
| |
| |
Cambodian eggplant with pork and shrimp
|
| Artist: |
_ |
| Categories: |
Asian, Chinese, Eggplant, Ethnic, Pork, Seafood, Shrimp, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| | Stephen Ceideburg | | 1
| med | 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 |
|
Procedures:
| 1 | Preheat oven to 450 °F. | | 2 | Puncture eggplant in a few places with a fork or skewer. | | 3 | Bake on a sheet pan until soft, about 15 minutes. | | 4 | Set aside and let cool slightly, then peel and split lengthwise into strips about 1 inch thick." | | 5 | heat oil in a wok or saucepan over medium heat. | | 6 | Add garlic and cook until lightly browned. | | 7 | Add pork, chile, soy sauce, fish sauce, chili powder and sugar; cook, stirring, until meat loses its raw color. | | 8 | Add stock and water and bring to a boil. | | 9 | Add lime sauce, shrimp and eggplant; simmer until shrimp are done. | | 10 | Season with salt and pepper. | | 11 | Transfer eggplant pieces to a serving dish and top with pork mixture. | | 12 | Garnish with coriander and green onions. | | 13 | spicy lime sauce: combine garlic, chiles and the water in a blender or food processor and liquefy. | | 14 | Combine fish sauce, lime juice, sugar and chile-garlic mixture in a small bowl. | | 15 | Stir to dissolve sugar. | | 16 | If using sauce by itself, add a bit of shredded carrot for garnish. | | 17 | Makes 1 scant cup. | | 18 | 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. | | 19 | from jay harlow"s "southeast asian cooking." from an article by joyce jue in the san francisco chronicle, 9/4/91. |
|
|
|
| |
| |
| |
|
|
|
|
|
|