Stir-fried spicy eggplant with ground pork and prawn, featuring garlic, ginger, hot chilies and sweet basil leaves.
Dust eggplant with all-purpose flour, lest moisture is released into hot oil; and deep fry for a couple minutes; set aside.
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.
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.
Transfer to a serving plate and garnish with cilantro leaves and julienne red hot chilies.