Ingredients
8 oz Small size rice noodles
3 tb Fish sauce
3 tb Tomato sauce
-OR- tamarind paste
1/2 lb Shrimp, cleaned and shelled
1 Handful bean sprouts (fresh)
-- chopped once or twice
2 tb Vegetable oil
1 tb Pickled radish
2 oz Green onions
-- cut into 1/2 inch pieces
3 tb Sugar
1/3 c Water or chicken stock
2 tb Finely chopped peanuts
1 Egg
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Cook the aubergines whole in a hot oven (230
degrees C/450 degrees F/Gas
Mark 8) or barbecue them directly over strong heat until the
skins are burnt.
Toss the aubergines into cold water then peel and cut them into
large
pieces. Place the pieces in a serving dish.
Mix the pork and prawns together. Add pepper to taste and put
aside.
Saute the shallots in the oil, Remove the shallots and drain
them, using
the oil remaining in the pan to saute the garlic. When the garlic
is golden
brown, add the pork and prawn mixture and saute for a few minutes
over
medium heat.
Add the vinegar, fish sauce, soya beans and sugar and mix in
well; cover
and cook for a few minutes.
Top the aubergine pieces with the pork and prawn mixture, and
sprinkle with
the sugar.
Makes 6 servings.
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