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  Recipe Home » Fish » Cambodian Eggplant With Pork & Shrimp
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  Cambodian Eggplant With Pork & Shrimp
  Category: Fish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 194
Ingredients:
Stephen Ceideburg
1 medium Eggplant
1 tbsp Oil
1 Garlic clove, chopped
1/2 cup Finely ground pork
1 Fresh red chile, seeds and veins removed, minced
1 tbsp Soy sauce
1/2 tsp Fish sauce
1/2 tsp Mild chili powder
1 tbsp Sugar
1/2 cup Chicken stock
1/2 cup Water
2 tbsp Spicy Lime Sauce
1/2 cup 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 cup Water
2 tbsp Fish sauce
Juice of 1 medium lime
3 tbsp Sugar
Shredded carrot, for garnish
Instructions:
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.

From Jay Harlow's "Southeast Asian Cooking." From an article by Joyce
Jue in The San Francisco Chronicle, 9/4/91.
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