Aubergine with Pork and Prawns – Makhua Phao Song Kruang

Posted at October 12, 2015 by admin on category Recipes

Categories: Thai, Pork, Shellfish
Yield: 6 servings

Makhua Phao Song Kruang

  •  Stephen Ceideburg
  • 4 Cloves garlic, crushed
  • 4 lg Aubergines (eggplants)
  • 1 tb Vinegar
  • 5 oz Pork, minced or ground
  • 1 tb Fish sauce (Nam Pla)
  • 7 oz Prawns (shrimp), shelled
  • 2 tb Fermented soya beans
  • 1/2 ts Pepper
  • 1 ts Sugar
  • 3 Shallots,
  • chopped Red Bell Pepper Or: 3 Red Chines
  • 1 tb Oil

Cook the aubergines whole within a hot range (230 degrees C/450 degrees F/Gas
Mark 8) or barbecue them directly more than strong heat till the skins tend to be
Toss the aubergines directly into cold h2o then peel and cut them directly into large
pieces. Place your pieces within a serving recipe.
Mix your pork in addition to prawns in concert. Add spice up to preference and schedule.
Saute your shallots from the oil, Take away the shallots in addition to drain them, using
the acrylic remaining from the pan for you to saute your garlic. If your garlic is usually golden
darkish, add your pork in addition to prawn concoction and saute for some minutes more than
medium temperature.
Add your vinegar, seafood sauce, soya beans and glucose and mixture in nicely; cover
and cook for some minutes.
Top your aubergine pieces using the pork in addition to prawn concoction, and spread with
your sugar.

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