This is a relatively simple dish to cook involving the use of brinjals (some call them aubergines), garlic and dried prawns. You can add in some cut chillies as well. The blend of garlic, dried prawns and dark soya sauce makes this dish very appetising and suited for white rice. I usually add the cut chillies to make this dish spicy but considering that I had to feed my 4 year old daughter as well, I decided to forgo it.
There are essentially 2 parts to cooking this dish. The first is to pan fry the brinjals till it is browned on the flesh side and the second part is to cook it together with the rest of the ingredients. Try to cook the 2 parts in succession as the brinjals can turn into a less appealing colour after cooking. But then again, since we are using dark soya sauce, we can’t really see much of the purplish colour, can we?
This is my recipe for Sweet & Spicy Brinjal
- 1 plate of sliced brinjals (approximately 2 cm thick. The brinjals will shrink in size about 25% upon cooking)
- 30 grammes of dried prawns (pre-soaked)
- 4 cloves garlic (chopped)
- 2 red or bird’s eye chilli (remove seeds and chopped)
- 1/2 cup warm water
- Palm Oil (for pan frying and stir-frying)
- 3 teaspoons sugar or more
- 2 pinches of salt
- 3/4 tablespoon of dark soya sauce
Heat up a frying pan and pan-fry the brinjals in oil till the flesh is golden brown. Remove and set aside.
Heat up approximately 1 tablespoon oil in wok and saute dried prawns for about 30 seconds. Add garlic and chilli and continue to fry till aromatic. Return fried brinjals to the wok and add seasoning whilst stirring well to coat brinjals evenly. Sprinkle some warm water to keep the brinjals moist and to prevent burning.
Dish up and serve.
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