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Cambodian Eggplant With Pork And Shrimp Recipe

Serves: 1
Keywords: Cambodian, Pork, ham, recipe, recipes, Cambodian Eggplant With Pork And Shrimp Recipe

Ingredients

Stephen Ceideburg
1
medium
Eggplant
1
tb
Oil
1
Garlic clove, chopped
½
c
Finely ground pork
1
Fresh red chile, seeds and veins removed, minced
1
tb
Soy sauce
½
ts
Fish sauce
½
ts
Mild chili powder
1
tb
Sugar
½
c
Chicken stock
½
c
Water
2
tb
Spicy Lime Sauce
½
c
Raw shrimp, peeled and chopped
Salt, pepper
Garnishes: fresh coriander, sliced green onions
SPICY LIME SAUCE:
2
Garlic cloves, peeled
1
Or 2 red chiles, stems, seeds and veins removed
½
c
Water
2
tb
Fish sauce
Juice of 1 medium lime
3
tb
Sugar
Shredded carrot, for garnish

Directions

  1. Preheat oven to 450 degrees F.
  2. Puncture eggplant in a few places with a fork or skewer.
  3. Bake on a sheet pan until soft, about 15 minutes.
  4. 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.
  5. Add garlic and cook until lightly browned.
  6. Add pork, chile, soy sauce, fish sauce, chili powder and sugar; cook, stirring, until meat loses its raw color.
  7. Add stock and water and bring to a boil.
  8. Add lime sauce, shrimp and eggplant; simmer until shrimp are done.
  9. Season with salt and pepper.
  10. Transfer eggplant pieces to a serving dish and top with pork mixture.
  11. Garnish with coriander and green onions.
  12. Spicy Lime Sauce: Combine garlic, chiles and the water in a blender or food processor and liquefy.
  13. Combine fish sauce, lime juice, sugar and chile-garlic mixture in a small bowl.
  14. Stir to dissolve sugar.
  15. If using sauce by itself, add a bit of shredded carrot for garnish.
  16. Makes 1 scant cup.