Like many Burmese dishes, this dish is quite spicy, but you can reduce the chilies and garlic to suit the tastes of your guests. It can be produced under 30 minutes and all ingredients are readily available in Pattaya. The final baking in the oven is just to keep the filling together, which is why the cheese has been added to the original Burmese recipe.
|Prawns (deshelled, chopped)||250 gm|
|Onion chopped fine||1 large|
|Garlic chopped||5 cloves|
|Red chilies (remove seeds, chopped)||2|
|Fresh ginger||3 cm|
|Lemongrass (chopped)||10 cm|
|Turmeric powder||1 tspn|
|Cooking oil||2 tspns|
|Grated cheese||½ cup|
Put eggplants in water, bring to boil and simmer for 10 minutes. Cut in halves and scoop out the flesh and chop it and put to one side.
In the wok add the oil and then place the chopped prawns, onion, garlic, chilies, ginger, lemongrass, turmeric, salt and eggplant and sauté over a medium heat for five minutes.
Now divide and place the sautéed mixture in the hollowed out eggplant shells and then sprinkle cheese over the top. Bake in a hot oven for five minutes.