Name: Phad Makhua (Spicy Eggplant)
Yield: 4 servings
Ingredients: 4 piece Thai purple eggplants, medium sized, halved lengthwise; and cut into 1 ½ pieces; All-purpose flour as needed; Corn oil (for deep frying eggplants) as needed; 4 piece Prawn, halved and coarsely diced; ½ cup ground pork; 3 Tbsp Corn oil (for stir frying); 1 Tbsp Ginger, minced; 2 piece Garlic, thinly sliced; ½ Tbsp Shallot, minced; ½ Tbsp Cilantro stems, finely minced; 1 piece Thai hot chilies, minced (or finger hot, seeded and coarsely chopped); ½ Tbsp Fermented soy beans (Tao Jeaw); 1 Tbsp Fish sauce; 1 Tbsp Kikkoman soy sauce; ¼ Tbsp Sugar; ½ tsp Black or white pepper; 1 ½ Tbsp Chicken stock or water; 1 cup Sweet basil leaves (Horapa); ¼ cup Scallion, 1? cut; 1 ½ tsp Sesame oil; Cilantro leaves (to garnish); 1 Tbsp Red finger hot chilies, julienne (to garnish)

Yields

4 servings

Stir-fried spicy eggplant with ground pork and prawn, featuring garlic, ginger, hot chilies and sweet basil leaves.

ingredients

piece Thai purple eggplants, medium sized, halved lengthwise; and cut into 1 ½ pieces

All-purpose flour as needed

Corn oil (for deep frying eggplants) as needed

piece Prawn, halved and coarsely diced

cup ground pork

Tbsp Corn oil (for stir frying)

Tbsp Ginger, minced

piece Garlic, thinly sliced

Tbsp Shallot, minced

Tbsp Cilantro stems, finely minced

piece Thai hot chilies, minced (or finger hot, seeded and coarsely chopped)

Tbsp Fermented soy beans (Tao Jeaw)

Tbsp Fish sauce

Tbsp Kikkoman soy sauce

Tbsp Sugar

tsp Black or white pepper

1 ½

Tbsp Chicken stock or water

cup Sweet basil leaves (Horapa)

cup Scallion, 1? cut

1 ½

tsp Sesame oil

Cilantro leaves (to garnish)

Tbsp Red finger hot chilies, julienne (to garnish)

Ingredient Substitution Guide

directions

Step 1

Dust eggplant with all-purpose flour, lest moisture is released into hot oil; and deep fry for a couple minutes; set aside.

Step 2

Heat up wok; add corn oil, followed by fermented soy beans, ginger, garlic, shallot, hot chilies and cilantro stems and stir well until fragrant. Add ground pork, followed by diced prawn; stir fry until the ingredients are cooked. Add deep fried eggplants and season with fish sauce, Kikkoman soy sauce, sugar, and black or white pepper and gently stir fry.

Step 3

Add chicken stock if needed; continue to stir fry until all ingredients are well mixed. Add sweet basil and sesame oil, followed by scallion; continue to stir fry to mix well; and turn off heat.

Step 4

Transfer to a serving plate and garnish with cilantro leaves and julienne red hot chilies.

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Phad Makhua (Spicy Eggplant)

ingredients

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