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..