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Cambodian Shrimp & Pork Stir Fry With Smokey Eggplant (Cha Traop Dot)

shantihhh's picture
Cambodian Shrimp & Pork Stir Fry with Smokey Eggplant (Cha Traop Dot) make an easy and flavourful healthy stir-fry entre.
Ingredients
  Purlpe eggplant 4 Pound
  Purple eggplant 4 Pound
  Peanut oil 1 Tablespoon
  Garlic 5 Clove (25 gm), minced
  Chopped chile peppers/1 tablespoon prepared ground chiles 4
  Chili pepper/1 tablespoon prepared ground 4 , chopped
  Chili 1 Tablespoon
  Loin pork 3⁄4 Pound, chopped into small pieces
  Shrimp 3⁄4 Pound, chopped (Peeled Deveined)
  Fish sauce 3 Tablespoon
  Sugar 1 Tablespoon
  Ground pepper To Taste
  Salt 1 Pinch
  Scallions 4 , thinly sliced (White And Light Green Parts)
Directions

Place eggplants on barbecue to roast and smoke them, or hold with
tongs and rotate over open flame of burner. Once charred place them
on a cookie sheet in a 350 deg F oven for 30 minutes to roast until
flesh is soft and has released a lot of its water onto the baking
sheet. Cool to room temperature. Use a fork to scrape stringy strips
of eggplant flesh into a bowl, slice across to eliminate strings.

Preheat the oil in a large skillet over medium-high heat. Add the
chiles and cook until soft, 1 to 2 minutes. Add the pork and cook
until the meat just starts to brown. Add the shrimp and cook until
opaque, 1 to 2 minutes. Add the garlic and cook, stirring constantly,
for 1 minute. Add the fish sauce, sugar and eggplant; stir to combine
and simmer for 2-3 minutes. Taste to check seasoning and add salt and
pepper to taste. Serve in individual bowls or serve over rice
noodles and sprinkle with scallions.
Rice or bean thread noodles are softened by soaking in very hot water
for 20 minutes. Allow one bundle of the thin noodles per person.
This recipe is based on the recipe from The Elephant Walk Cookbook by
Longteine Monteiro and Katherine Neustadt. I used less fish sauce
and less sugar than called for and added the chiles which are not in
the original recipe.
When we ate this dish years ago in a Cambodian restaurant they added
the chiles and served it in the eggplant shells. Very nice touch.
As I added the sugar and fish sauce, I taste and stopped short of the
¼ of fish sauce and 1 ½ tablespoons of sugar. I added the minced
chiles to taste. The recipe says to bake the pricked eggplant in the
oven or for better flavour to smoke it. I made the dish with one
eggplant pricked and baked and mixed it in to less than half the meat
shrimp mixture. It was amazing, but for lunch the next day we picked
up two more eggplants and I did the charring over the open flame and
all I can say is do it! The smokiness makes the dish very special.

It made 5 servings for us and I had the leftovers, over bean thread
noodles. Simply love this dish!

Recipe Summary

Cuisine: 
Thai
Course: 
Main Dish
Taste: 
Savory
Method: 
Stir Fried
Ingredient: 
Pork
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4
Story
This was one of the first Cambodian dishes we ever ate many years ago when there was just one Cambodian restaurant in the Bay Area. It quickly became a regular on our home menus. The combination of flavours is outstanding and the prep is so easy.

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2 Comments

Anne B's picture
Thank you for posting this! I was looking for a recipe that would produce "silky" Asian-style eggplant (without cooking in a lot of grease), and this was wonderful! I had to make a lot of substitutions, to use ingredients that I had on hand, so mine wasn't "authentic" - but it was delicious. (I used Thai sweet chile sauce instead of chiles and fish sauce, diced onion instead of scallions, ground beef instead of pork, and garnished with fresh mint.)
shantihhh's picture
So glad you enjoyed the recipe! Ground chicken works great in place of pork!