 |
Ingredients:
2 long eggplants
1/4 cup ground pork
3 shelled prawns, scalded
Mint leaves
FOR THE DRESSING
2 teaspoons red hot chili peppers, sliced
3 tablespoons shallot, sliced
2-3 tablespoons Fish Sauce
1/4 cup lime juice
1 tablespoon sugar
Instructions:
1. Mix the dressing ingredients together.
2. Roast the eggplant over a hot charcoal fire, turning regularly until soft throughout. Peel and slice the eggplants.
3. Add prawn and pork to the dressing. Toss gently.
4. Serve on a platter, garnished with mint leaves.
|
Print