Ingredients
- 1 plate of sliced brinjals (approximately 2 cm thick. The brinjals will shrink in size about 25% upon cooking)
- 30g of dried prawns (pre-soaked)
- 4 cloves garlic (chopped)
- 2 red or bird’s eye chilli (remove seeds and chopped)
- 1/2 cup warm water
- Palm Oil (for pan frying and stir-frying)
Seasoning
- 3 teaspoons sugar or more
- 2 pinches of salt
- 3/4 tablespoon of dark soya sauce
Directions
1. Heat up a frying pan and pan-fry the brinjals in oil till the flesh is golden brown. Remove and set aside.
2. Heat up approximately 1 tablespoon oil in wok and saute dried prawns for about 30 seconds.
3. Add garlic and chilli and continue to fry till aromatic.
4. Return fried brinjals to the wok and add seasoning whilst stirring well to coat brinjals evenly.
5. Sprinkle some warm water to keep the brinjals moist and to prevent burning.
6. Dish up and serve.
- 1 plate of sliced brinjals (approximately 2 cm thick. The brinjals will shrink in size about 25% upon cooking)
- 30g of dried prawns (pre-soaked)
- 4 cloves garlic (chopped)
- 2 red or bird’s eye chilli (remove seeds and chopped)
- 1/2 cup warm water
- Palm Oil (for pan frying and stir-frying)
Seasoning
- 3 teaspoons sugar or more
- 2 pinches of salt
- 3/4 tablespoon of dark soya sauce
Directions
1. Heat up a frying pan and pan-fry the brinjals in oil till the flesh is golden brown. Remove and set aside.
2. Heat up approximately 1 tablespoon oil in wok and saute dried prawns for about 30 seconds.
3. Add garlic and chilli and continue to fry till aromatic.
4. Return fried brinjals to the wok and add seasoning whilst stirring well to coat brinjals evenly.
5. Sprinkle some warm water to keep the brinjals moist and to prevent burning.
6. Dish up and serve.