Cambodian Eggplant with Pork and Shrimp
| Yield: | 1 Servings |
| Categories: | Seafood, Pork, Cambodian |
| 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 |
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