Title: Grilled Aubergine with Prawns And Fish Sauce
Categories: Ross, In, Thailand
Yield: 1 servings

1 md Aubergine
6 King prawns; shelled
2 ts Sesame oil
10 sm Shallots; finely sliced
2 md Spring onions; finely
-chopped
1 Lemon; juiced
2 ts Fish sauce
1 ts Sugar
5 sm Fresh red or green chillies;
-finely chopped
Fresh coriander

Take the whole aubergine and place under a hot grill for 15 minutes,
turning from time to time. Cut away the stalk and peel away the skin with
the edge of a knife. Slice the aubergine lengthways into quarters then
crossways twice, to make 12 pieces.

Stir fry the prawns in the oil and chop into 6 or so pieces each.

Place in a bowl and pour in all the remaining ingredients. Stir just enough
to coat the aubergine, but taking care not to mash the flesh too much. Turn
on to a plate and garnish with coriander leaves.

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