|
400g
30g
100g
Dressing
50g
3 tablespoons
1 teaspoon
1/2 tablespoon
|
Aubergine (Eggplant)
Dried shrimp, softened in warm water
Small shrimp, poached and peeled
Shallots, thinly sliced
Lime juice
Salt
Sambal Belacan (Prawn paste)
|
Method :
-
Wash the aubergine (eggplant), cut in half lengthways and grill or
dry-roast until soft.
-
For
the long shinny variety, it should take about 15 minutes.
-
Cool then peel and cut into bite-size piece.
-
Rinse the dried shrimp, removing any hard bits, and pound or blend
until smooth.
-
Combine all the Dressing ingredients.
-
Then pour over the aubergine, and both the dried and small shrimp.
-
Serve immediately with steamed rice.
|
