Stir-Fried Aubergines with Prawn Paste

Name: Stir-Fried Aubergines with Prawn Paste (Terung Goreng Sambal Udang)
Cuisine: Malaysian
Ingredients: Prawns (shrimps) 100 g (3½ oz), cleaned and shelled; Thick tamarind paste 1 Tbsp; Dried chillies 15, seeded and soaked to soften; Salt to taste; Shallots 8, peeled; Dried prawn (shrimp) paste (belacan) 1 tsp; Garlic 2 cloves, peeled; Dried prawns (shrimps) 4 Tbsp; Sweet soy sauce 1 Tbsp; Water 3 Tbsp; Aubergines (eggplants/brinjals) 2, cut into 5-cm (2-in) lengths; Cooking oil for shallow-frying; Oyster sauce 1 Tbsp; Sugar to taste

Terung Goreng Sambal Udang

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil for shallow-frying
Aubergines (eggplants/brinjals) 2, cut into 5-cm (2-in) lengths
Prawns (shrimps)

Asia
Malaysia
Fish course
Pescatarian
South East Asia

Method

Heat oil in a wok and shallow-fry aubergines for a few minutes. Remove and set aside.
Combine ingredients for spice paste in a food processor and blend until smooth. Heat some oil in a clean wok and fry the spice paste until fragrant.
Add the aubergines and prawns. Season with salt and sugar. Add water to soften the aubergines and lower heat and cook un