Rose’s Kitchenette

Eggplant With Dried Prawn Sambal

Ingredients:

4 slender eggplants

5 tbsp cooking oil

juice of 1 lime

Ingredients to blend:

1 heaped tbsp dried prawns

2 tomatoes

4 fresh red chillies

5 chilli padi

5 shallots

1 clove garlic

1 tsp belachan, toasted

Seasoning:

1 tsp sugar

1 tbsp light soya sauce

Method:

1.  Wash eggplants and cut each into 3 pieces across and half lengthwise.  Heat 2 tbsp oil in a wok.  Put in the eggplants and cook over low heat, stirring occasionally until they are cooked through.  

2.  Wash and toast dried prawns for 5 minutes.  Blend till fine and set aside.

3.  Blend the chillies, garlic, shallots, tomatoes and belachan to a fine paste.

4.  Heat 3 tbsp cooking oil in wok and stir-fry the blended ingredients over medium heat for 5 minutes.  Add the dried prawns and stir-fry till cooked and fragrant.  Add lime juice and adjust seasoning according to taste.  If mixture is dry, add a little water.

5.  When mixture is cooked, add in the fried eggplants and stir-fry for a while. 

(3 votes, average: 3.33 out of 5)

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March 5th, 2007 Posted by rose | Vegetables, Bean Curds and Eggs | one comment