Recipe Cottage


LOCATION: Recipes >> Asian >> Eggplant Pork

Print this Recipe    Eggplant Pork

Thai Aubergine with Pork and Prawns - Makhua Phao Song Kruang

4 large aubergines (eggplants)
5 ounces pork, minced or ground
7 ounces prawns (shrimp), shelled
1/2 teaspoon pepper
3 shallots, chopped
1 tablespoon oil
4 cloves garlic, crushed
1 tablespoon vinegar
1 tablespoon fish sauce (Nam Pla)
2 tablespoons fermented soya beans
1 teaspoon sugar
1 red bell pepper or 3 red chiles

Cook the aubergines whole in a hot oven (230 degrees C/450 degrees
F/Gas Mark 8) or barbecue them directly over strong heat until the
skins are Toss the aubergines into cold water then peel and cut
them into large pieces. Place the pieces in a serving dish. Mix
the pork and prawns together. Add pepper to taste and put aside.
Saute the shallots in the oil, Remove the shallots and drain them,
using the oil remaining in the pan to saute the garlic. When the
garlic is golden brown, add the pork and prawn mixture and saute
for a few minutes over medium heat. Add the vinegar, fish sauce,
soya beans and sugar and mix in well; cover and cook for a few
minutes. Top the aubergine pieces with the pork and prawn mixture,
and sprinkle with the sugar.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.