Recipe - Cambodian Eggplant With Pork And Shrimp

Stephen Ceideburg
1 md Eggplant
1 tablespoon Oil
1 Garlic clove, chopped
One half cup Finely ground pork
1 Fresh red chile, seeds and
veins removed, minced
1 tablespoon Soy sauce
One half teaspoon Fish sauce
One half teaspoon Mild chili powder
1 tablespoon Sugar
One half cup Chicken stock
One half cup Water
2 tablespoon Spicy Lime Sauce
One half cup Raw shrimp, peeled and
chopped
Salt, pepper
Garnishes: fresh coriander,
cut or sliced up green onions
SPICY LIME SAUCE:
2 Garlic cloves, peeled
1 Or 2 red chiles, stems,
seeds and veins removed
One half cup Water
2 tablespoon Fish sauce
Juice of 1 medium lime
3 tablespoon Sugar
Shredded carrot, for garnish

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
chilegarlic 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini