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| 2 | Long; thin Thai or |
| | Japanese-style |
| | Aubergines |
| 2 | Hot Thai chillies; seeded if preferred |
| | And finely sliced |
| 2 | Shallots; finely sliced |
| 2 Esslöffel | fish sauce |
| | Two limes; juice of |
| 1 Esslöffel | Caster sugar |
| 50 Gramm | Finely chopped cooked pork |
| 125 Gramm | Peeled prawns; defrosted if frozen |
| 2 Esslöffel | Fresh whole coriander leaves |
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Cook the aubergines over a barbecue, under a grill, or in a hot oven until the skin is wrinkled and blistered and the flesh is tender. Turn once or twice while cooking. Cover with a damp cloth and leave for about 10 minutes to cool.
Meanwhile, mix together the chillies, shallots, fish sauce, lime juice and sugar in a bowl.
Peel the aubergines and cut them into chunks. Toss the aubergines in the sauce, then add the pork and prawn. Serve garnished with the coriander leaves.
Carlton Food Network http://www. Cfn. Co. Uk/
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