Ingredients

300g eggplant (brinjal, or aubergine)

2 cups oils for deep-frying

1 tbsp chopped shallots

2 red chilies, with seeds removed and chopped

100g shelled prawns

2 tbsp chopped spring onions

Seasoning :

1 tbsp light soy sauce

1 tbsp oyster sauce

Dash of pepper and sesame oil

3 tbsp water

1 tbsp corn flour (with 1 tbsp water), for thickening

Preparation

  1. Cut eggplant (brinjal, or aubergine) into strips and deep-fry until cooked. Dish and drain. Place in a serving plate.

  2. Leave 1 tbsp oil, sauté chopped shallot until fragrant. Add in chilli, prawns and stir well. Add in seasoning and stir-fry until well-mixed.

  3. Thicken with corn flour water, sprinkle chopped spring onion and stir well. Pour the mixture over fried eggplant and serve.

Source : http://gladyskockhomeculinary.blogspot.com/2009/06/eggplant-with-chilli-prawns.html