Tamarind Egg Plant And Shrimps Recipe

Tamarind Egg Plant And Shrimps Recipe

600g egg plant (cut each egg plant into 3 or 4 parts, then slice each part into smaller pieces. Soak in water)

4 pieces candlenuts (ground)

30g shrimp paste

50g dried shrimps (crushed)

300g fresh shrimps (shelled)

2 clove garlic (pounded)

2 big onions (quartered)

20 dried chilies (ground)

2 slices galangal (crushed)

salt to taste

sugar to taste

1/2 liter coconut milk

20 chili paddy (bird's eye chili, crushed)

6 tbsp oil

1/4 liter thick tamarind juice

Method:

Heat up oil in saucepan and fry the ground and pounded ingredients until fragrant. Add the big onions, galangal and shrimp paste. Stir well. Add the salt and sugar to taste and then the dried shrimps. Put in the egg plant and coconut milk. Cook gently and stir constantly for 15 minutes or until egg plant is tender. Add tamarind juice and shrimps and cook for 8 minutes. Remove from heat and put in the crushed chili paddy. Serve.