Name: Temple aubergine with sweet chilli shrimp sauce
Yield: Serves 4
Cuisine: Laotian
Ingredients: handful of chopped spring onion, fresh mint or fresh coriander; 3 tbsp lime juice; 2 tbsp dried shrimp, ground to powder; 3 narrow violet or 2 regular aubergines; groundnut oil; 5 red birdseye chillies, chopped; 3 cloves garlic; 2 tbsp chopped shallots; 2 tsp shrimp paste; 1½ tbsp fish sauce; 2 tbsp finely chopped palm sugar or caster sugar; 5 dried mild red chillies

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

You can either fry, roast or grill the aubergine. If roasted or grilled, the skin should be stripped off afterward and tossed away, and a Lao cook would pound the flesh to a paste (like babaganoush). Anything melting in the aubergine department is temple food for me, and - just-like-a-prayer - this’ll take you there. Monks love it too.

Ingredients

2 tsp shrimp paste
3 cloves garlic
2 tbsp <

Method

Wrap the shrimp paste in a small square of foil, squashing it flat, then toast in a dry hot pan for a few minutes. Pound the toasted shrimp paste with the garlic, shallots and chillies until pasty, then fry in 2 tbsp oil until it darkens a little. Stir in the sugar and bubble up until it starts to l

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Temple aubergine with sweet chilli shrimp sauce

Ingredients

Method

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