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Egg Plants In Fine Shrimp Sauce
Ingredients
- 500 gm egg plants - cut length-wise into halves
- 3 x tomatoes - cut into halves
- 4 x red chillies - halved and seeded
- 2 x green chillies - halved and seeded
- 100 gm shallots
- 2 clv garlic
- 1 tsp Lee Kum Kee shrimp sauce
- 3 Tbsp. chilli paste
- 1 x salt to taste
- 1 dsh pepper
- 2 Tbsp. sugar
- 250 ml water
Directions
- Method:HEAT oil in a wok and fry (B) till aromatic. Add (C) and fry briefly. Add water. When it boils, add (A) and lower the flame and simmer for 15 min. Cook till egg plants are soft and gravy is thick. Dish out and serve.
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