Stir fried eggplant and ground pork and shrimp
Main
Beer
Whisky with Soda
Other
A riff off a Cambodian dish called “traop ang”. Best served over a bowl of rice.
Processed seafood used
-
ほたての卵のおかず味噌
有限会社早野商店(岩手県)
詳しくはこちら
Processed seafood used
-
JonJon
Jonathan Ho. After studied Chemistry in college, quickly fell in love with cooking. He has been cooking professionally for almost 10 years, ranging from fast casual to fine dining. Currently he's working as a private chef.
- Servings
- Serving 3-4
- Cooking time
- 45 min
- Total servings
- Serving 3-4
- Cooking time
- 45 min
Ingredients
- Small onion(diced)
- 1
- Ground pork
- 300g
- Shrip(minced)
- 200g
- Fish sauce
- 65g
- Miso paste
- 35g
- Brown sugar
- 25g
- Garlic
- 25g
- Chinese eggplant
- 4
- Fresno chilies,Fried shallots,Cirantro
- optional
Directions
- Preheat the oven at 180℃. With a fork, prick holes in the eggplant. Place on a sheet tray and toss with oil and salt. Bake in the oven for 45 mins.
- Take out of oven and let cool. Once cool, peel skin and discard. Cut up into bite sized pieces.
- Cut the Fresno chilies thin and submerge with vinegar in a small bowl. This is for the garnish.
- Add the fish sauce, miso paste, brown sugar and garlic together in a bowl. This sauce will be added to the stir fry later on.
- While eggplant is cooling, sauté the onion in a pan.
- Add the ground pork and cook through then add the sauce.
- Add the minced shrimp and the peeled eggplant and sauté together.
- Serve in a bowl or plate, garnish with pickled fresno chilies, fried shallots and cilantro with rice on the side.