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