Aubergine with pork and prawns - makhua phao song kruang
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Aubergine with pork and prawns - makhua phao song kruang
  Pork    Prawns    Thai    Seafood  
Last updated 6/12/2012 1:05:22 AM. Recipe ID 30309. Report a problem with this recipe.
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      Title: Aubergine with pork and prawns - makhua phao song kruang
 Categories: Thai, Pork, Seafood
      Yield: 6 Servings
 
           Stephen Ceideburg
      4 lg Aubergines (eggplants)
      5 oz Pork, minced or ground
      7 oz Prawns (shrimp), shelled
    1/2 ts Pepper
      3    Shallots, chopped
      1 tb Oil
      4    Cloves garlic, crushed
      1 tb Vinegar
      1 tb Fish sauce (Nam Pla)
      2 tb Fermented soya beans
      1 ts Sugar
           Red Bell Pepper Or:
      3    Red Chines
 
  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.
  
  




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Recipe ID 30309 (Apr 03, 2005)

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