Thai
Thai - Seafood Specialties
Seafood Specialty - Aubergine
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 300g Thai aubergine, quartered
- • 200g prawns, peeled and deveined
- • 4 cloves garlic, minced
- • 2 tbsp yellow bean sauce
- • 1 tbsp fish sauce
- • 1 tsp sugar
- • 1/4 cup chicken stock
- • 2 tbsp vegetable oil
- • Thai basil leaves, for garnish
Preparation Steps
1
Phase 1
Quarter the Thai aubergine; peel and devein the prawns.
2
Phase 2
Heat oil in a wok and fry the aubergine until lightly golden.
3
Phase 3
Add the garlic and stir-fry until fragrant.
4
Phase 4
Add the prawns and cook until pink.
5
Phase 5
Stir in yellow bean sauce, fish sauce, sugar, and chicken stock; simmer 3 minutes until the aubergine is soft.
6
Phase 6
Fold in Thai basil and serve hot.