How to Make Malaysian Eggplant with Prawns Asian Cooking Recipe Cuisine

Malaysia Eggplant with Prawns

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 2-4 Servings:

2-3 eggplants cut into 1.5-inch lengths, halved

8 fresh prawns, tail intact

1 tbsp shrimp paste (belacan)

2 cloves garlic, chopped

1 large onion, chopped

2 tsp chili paste

1 tsp ground turmeric

salt and sugar to taste

Directions:

Heat the wok, put in the shrimp paste and roast it. Break into bits and cook until  fragrant and add in 6 tbsp oil.

Stir fry the garlic and onions. Add in the prawns, turmeric and chili paste. Add oil if paste is dry.


Finally, add in the eggplant and stir fry until cooked on all sides. Season with salt and sugar and sprinkle a bit of water. Cook until done, making sure to use a low flame.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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