2 eggplants, washed and cut into strips
200g medium sized prawns, removed shell and retained the tail
2 cups oil for deep-frying
10 shallots, removed skin
5 pips garlic, removed skin
1cm fresh turmeric
1cm galangal / lengkuas
4 tbsp tomato sauce
1 tsp salt
2 tbsp sugar
50g tamarind pulp,
mixed with 100ml water and squeezed out juice
1. Heat up oil for deep-frying, deep-fry eggplants until golden brown and soft. Dish and drain
2. Leave 3 tbsp oil in wol, saute until fragrant. Add in eggplants, prawns and seasoning and stir well.
Add in a tamarind pulp juice and stir- fry until well mixed and prawns are cooked.
3. Dish up and serve hot with rice.
(with recipes by Chef Plilip Yoong)