Directions

To Cook

1. Quarter the egg plants lengthwise and cut into 6cm batons. Rub eggplants with ¼ teaspoon of salt. Pan-fry the eggplants with 3 tbsp of oil until all sides are brown. Remove from pan and drain.
2. Saute the shrimps with 1 tbsp of oil until half cooked. Set aside.
3. Saute onion and garlic with rest of oil until fragrant. Add curry powder and chili and stir evenly.
4. Add coconut milk and water then bring to boil. Heat until oil separates.
5. Add ABC Sweet Soy Sauce, kaffir lime leaves and salt to taste.
6. Add fried eggplants. Cook over low heat until flavors are absorbed. Add prawns and cook through. Remove from heat and serve.