1 stephen ceideburg
4 large aubergines (eggplants)
5 oz pork, minced or ground
7 oz prawns (shrimp), shelled
1/2 tsp pepper
3 shallots, chopped
1 tbsp oil
4 cloves garlic, crushed
1 tbsp vinegar
1 tbsp fish sauce (nam pla)
2 tbsp fermented soya beans
1 tsp sugar
1 red bell pepper or:
3 red chines
A Recipe for
Aubergine With Pork & Prawns - Makhua Phao
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This Recipe for Aubergine With Pork & Prawns - Makhua Phao is one of thousands in the Recipes-to-go Barbecue Cookbook.
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This is a recipe for Aubergine With Pork & Prawns - Makhua Phao from the recipe cookbook of Recipes-to-go (Barbecue)
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
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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
Posted by Stephen Ceideburg
Serves: 6
Aubergine With Pork & Prawns - Makhua Phao Recipe brought to you by Recipes To-Go