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| Cambodian Eggplant With Pork And Shrimp Recipe |
Category: Pork
Rating:
4.00
Servings: 1
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Ingredients
1 stephen ceideburg
1 medium eggplant
1 tablespoon oil
1 garlic clove, chopped
1/2 cup finely ground pork
1 fresh red chile, seeds and veins re; moved, minced
1 tablespoon soy sauce
1/2 teaspoon fish sauce
1/2 teaspoon mild chili powder
1 tablespoon sugar
1/2 cup chicken stock
1/2 cup water
2 tablespoon spicy lime sauce
1/2 cup raw shrimp, peeled and chopped
1 salt, pepper
1 garnishes: fresh coriander, sliced; green onions
1 spicy lime sauce:
2 garlic cloves, peeled
1 or 2 red chiles, stems, seeds and v; eins removed
1/2 cup water
2 tablespoon fish sauce
1 juice of 1 medium lime
3 tablespoon sugar
1 shredded carrot, for garnish
Cooking 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 Harlow's "Southeast Asian Cooking." From an article by Joyce Jue in The San Francisco Chronicle, 9/4/91.
pork,seafood
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