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19 December 2012,22:23 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Prick the aubergines with a fork. Grill or barbecue the aubergines and pepper on a low - medium heat for 30 - 35 minutes.
  • Turn until they are dark in color. Set aside to cool.
  • Prepare the Prawns.Boil some water in a small saucepan. Cook the prawns for 2 - 3 minutes or until they open and turn pink, then drain.
  • Peel away the dark skin of the aubergine and cut into 1 inch pieces. Peel and deseed the pepper and cut it into thin strips. Put both vegetables in a bowl with the prawns.
  • Peel and finely shred the mangoes just before mixing and mix with the aubergine, pepper, prawns, shallots, half the dried shrimp, lime juice, fish sauce and chili.
  • Taste and adjust the seasoning. Leave to soak for 10 minutes.
  • Mix the coconut milk and flour in a small saucepan until smooth. Stir and cook over a medium heat for 2 - 3 minutes until thick.
  • Spoon the aubergine mixture on to a serving plate. Drizzle the coconut milk on top.
  • Sprinkle with the remaining dried shrimp.


  • 1 kg long green or purple aubergines
  • 2 Red peppers
  • 250 grams Raw prawns
  • 100 grams Small green mangoes
  • 6 Shallots, finely sliced
  • 100 grams Ground dried shrimp
  • 8 tablespoons Lime juice
  • 3 tablespoons Fish sauce
  • 2 Red chili, long stemmed, deseeded, finely sliced
  • 250 ml Coconut milk
  • 1 teaspoon Plain flour

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