Grill the eggplant until the skin is black and charred.
|1||long, green eggplant (also called Japanese eggplant)|
|1⁄2||c||water (or stock)|
|4||tiger prawns (peeled and deveined)|
|5||bird’s eye chillies (thinly sliced)|
|4||shallots (thinly sliced)|
|2||T||cashew (or peanuts – roasted and crushed)|
|a small handful of mint leaves (keep some for garnish)|
|a small handful of coriander leaves (keep some for garnish)|
|1||egg (hard boiled, peeled and cut into quarters)|
|5||stems of lemon (or sweet basil)|
Grill the eggplant until the skin is black and charred. Leave to cool for a few minutes and then remove the skin. Cut the flesh into 2 inch long pieces. Arrange on a serving plate.
Put the stock into a wok over a medium heat and once it is boiling, add the minced pork. Stir for about 2 minutes and then add the prawns. Cook for 1 minute and turn off the heat. Remove the pork, prawns and stock from the wok and put into a mixing bowl.
Add the fish sauce, limejuice, sugar and chillies. Stir to combine and then add the dried shrimp, shallots, cashew nuts, mint leaves and coriander leaves. Mix together.
Put the mixture on top of the grilled eggplants. Arrange the egg round the outside of the dish and garnish with the remaining mint leaves and coriander leaves. Serve with the lemon or sweet basil.