Clay's Kitchen : Cambodian Recipes

Cambodian Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Eggplant with Pork and Shrimp

Recipe from: Southeast Asian Cooking by Jay Harlow
Servings: 1 scant cup

1 medium eggplant
1 tablespoon oil
1 garlic clove, chopped
½ cup finely ground pork
1 fresh red chile, seeds and veins removed, minced
1 tablespoon soy sauce
½ teaspoon fish sauce
½ teaspoon mild chili powder
1 tablespoon sugar
½ cup chicken stock
½ cup water
2 tablespoon spicy lime sauce (see below)
½ cup saw shrimp, peeled and chopped
Salt and pepper

Garnishes: fresh coriander and sliced green onions

Preheat oven to 450°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

2 garlic cloves, peeled
1 or 2 red chiles, stems, -seeds and veins removed
½ cup Water
2 tablespoon fish sauce
juice of 1 medium lime
3 tablespoon sugar
shredded carrot, for garnish

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.


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