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

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)

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Stir-Fried Aubergines with Prawn Paste

Terung Goreng Sambal Udang

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of