Recipe Ingredient
- (A):
- 500g eggplant, cut lengthwise into halves
- 3 tomatoes, cut into halves
- 4 red chillies, halved and seeded
- 2 green chillies, halved and seeded
- (B) Pounded:
- 100g shallots
- 2 cloves garlic
- (C):
- 1 tsp Lee Kum Kee shrimp sauce
- 3 tbsp chilli paste
- Salt to taste
- A dash of pepper
- 2 tbsp sugar
- 250ml water
Instructions
- Heat oil in a wok and fry (B) until aromatic.
- Add in (C) and fry briefly.
- Add in water. When it boils, add in (A) and lower the flame and simmer for 15 minutes.
- Cook until egg plants are soft and gravy is thick.
- Dish out and serve.