Thai Chuu-Chii (Red Curry) of Coffin Bay Scallops
INGREDIENTS:
Stephen Ceideburg 3 tb Fish sauce
4 Aubergines (eggplants) 3 tb Lemon juice
3 Shallots, chopped 4 tb Sugar
Stephen Ceideburg 3 tb Fish sauce
4 Aubergines (eggplants) 3 tb Lemon juice
3 Shallots, chopped 4 tb Sugar
--GARNISH-----
10 Coriander leaves 4 tb Powdered dried shrimp
Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas Mark 8) or barbecue them directly over strong heat until the skins are burnt.
Toss the aubergines into cold water, then peel and dice. Place the pieces in a serving dish and stir in the chopped shal-
lot.
Mix the fish sauce, lemon juice and sugar in a pan and bring to the boil. Pour over the aubergines.
Serve sprinkled with coriander leaves and powdered shrimp. This dish goes well with meat or fish, but can also be served with Plain Rice (Khao Suoy).
10 Coriander leaves 4 tb Powdered dried shrimp
Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas Mark 8) or barbecue them directly over strong heat until the skins are burnt.
Toss the aubergines into cold water, then peel and dice. Place the pieces in a serving dish and stir in the chopped shal-
lot.
Mix the fish sauce, lemon juice and sugar in a pan and bring to the boil. Pour over the aubergines.
Serve sprinkled with coriander leaves and powdered shrimp. This dish goes well with meat or fish, but can also be served with Plain Rice (Khao Suoy).