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Phad Makhua (Spicy Eggplant)

Phad Makhua (Spicy Eggplant)
Yields
4 servings

Stir-fried spicy eggplant with ground pork and prawn, featuring garlic, ginger, hot chilies and sweet basil leaves.

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ingredients

4
piece Thai purple eggplants, medium sized, halved lengthwise; and cut into 1 ½ pieces
All-purpose flour as needed
Corn oil (for deep frying eggplants) as needed
4
piece Prawn, halved and coarsely diced
½
cup ground pork
3
Tbsp Corn oil (for stir frying)
1
Tbsp Ginger, minced
2
piece Garlic, thinly sliced
½
Tbsp Shallot, minced
½
Tbsp Cilantro stems, finely minced
1
piece Thai hot chilies, minced (or finger hot, seeded and coarsely chopped)
½
Tbsp Fermented soy beans (Tao Jeaw)
1
Tbsp Fish sauce
1
Tbsp Kikkoman soy sauce
¼
Tbsp Sugar
½
tsp Black or white pepper
1 ½
Tbsp Chicken stock or water
1
cup Sweet basil leaves (Horapa)
¼
cup Scallion, 1? cut
1 ½
tsp Sesame oil
Cilantro leaves (to garnish)
1
Tbsp Red finger hot chilies, julienne (to garnish)
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directions

Step 1

Dust eggplant with all-purpose flour, lest moisture is released into hot oil; and deep fry for a couple minutes; set aside.

Step 2

Heat up wok; add corn oil, followed by fermented soy beans, ginger, garlic, shallot, hot chilies and cilantro stems and stir well until fragrant. Add ground pork, followed by diced prawn; stir fry until the ingredients are cooked. Add deep fried eggplants and season with fish sauce, Kikkoman soy sauce, sugar, and black or white pepper and gently stir fry.

Step 3

Add chicken stock if needed; continue to stir fry until all ingredients are well mixed. Add sweet basil and sesame oil, followed by scallion; continue to stir fry to mix well; and turn off heat.

Step 4

Transfer to a serving plate and garnish with cilantro leaves and julienne red hot chilies.

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