Garnish with fresh coriander and serve with rice.
Ingredients (serves 3)
- 1 big Capsicum
- 2 Garlic
- 1/2 big Onion
- 2 tbs Vegetable oil
- 1 tbs Shrimp paste
- 1 big Eggplant, diced
- 150 gr Prawn
- 2 cup Water
- 1 tbs Palm sugar
Method
- Blend capsicum, onion and garlic until fine paste. Heat oil in the pan, add in blended paste and shrimp paste, stir until fragrant.
- Add in eggplant, palm sugar and water, stir to mix well. Cook until the eggplant tender and the sauce thicken.
- Add in prawns, stir to mix well about 3 minutes. Ready to serve.
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