Cambodian Shrimp & Pork Stir Fry with Smokey Eggplant (Cha Traop Dot)
|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|
|Loin pork||3⁄4 Pound, chopped into small pieces|
|Shrimp||3⁄4 Pound, chopped (Peeled Deveined)|
|Fish sauce||3 Tablespoon|
|Ground pepper||To Taste|
|Scallions||4 , thinly sliced (White And Light Green Parts)|
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!