Side Pannel
Cambodian Eggplant with Pork and Shrimp
Cambodian Eggplant with Pork and Shrimp
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pork, Cambodian, Seafood
Ingredients List
- Stephen Ceideburg
- 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
- 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
- 1/2 c Water
- 2 tb Fish sauce
- Juice of 1 medium lime
- 3 tb Sugar
- Shredded carrot, for garnish
Directions
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. PER SERVING: 175 calories, 10 g protein, 11 g carbohydrate, 10 g fat
(3 g saturated), 42 mg cholesterol, 418 mg sodium, 3 g fiber.
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. PER SERVING: 175 calories, 10 g protein, 11 g carbohydrate, 10 g fat
(3 g saturated), 42 mg cholesterol, 418 mg sodium, 3 g fiber.
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