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Cambodian Eggplant with Pork and Shrimp
1 md Eggplant
1 tb Oil
1 Garlic clove, chopped
1/2 c Finely ground pork
1 Fresh red chile, seeds and veins removed, minced
1 tb Soy sauce
1/2 ts Fish sauce
1/2 ts Mild chili powder
1 tb Sugar
1/2 c Chicken stock
1/2 c Water
2 tb Spicy Lime Sauce
1/2 c Raw shrimp, peeled and chopped
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 c Water
2 tb Fish sauce
Juice of 1 medium lime
3 tb Sugar
Shredded carrot, for garnish
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.
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