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| RECIPE FOR CAMBODIAN EGGPLANT WITH PORK AND SHRIMP |
Title: Cambodian Eggplant With Pork And Shrimp
Category: Cambodian Pork-ham
Serves: 1
Ingredients:
| | Stephen Ceideburg | | 1.00 | md | Eggplant | | 1.00 | tb | Oil | | 1.00 | | Garlic clove, chopped | | 0.50 | c | Finely ground pork | | 1.00 | | Fresh red chile, seeds and | | | veins removed, minced | | 1.00 | tb | Soy sauce | | 0.50 | ts | Fish sauce | | 0.50 | ts | Mild chili powder | | 1.00 | tb | Sugar | | 0.50 | c | Chicken stock | | 0.50 | c | Water | | 2.00 | tb | Spicy Lime Sauce | | 0.50 | c | Raw shrimp, peeled and | | | chopped | | | Salt, pepper | | | Garnishes: fresh coriander, | | | sliced green onions | | | SPICY LIME SAUCE: | | 2.00 | | Garlic cloves, peeled | | 1.00 | | Or 2 red chiles, stems, | | | seeds and veins removed | | 0.50 | c | Water | | 2.00 | tb | Fish sauce | | | Juice of 1 medium lime | | 3.00 | tb | Sugar | | | Shredded carrot, for garnish |
Instructions:
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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