Terung lodeh

Terung lodeh

Prawn and eggplant soup

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon dried shrimp
or 125g raw prawns, peeled, deveined and chopped
2 tablespoons peanut oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 fresh red chillies, seeded and chopped
1 ripe tomato, peeled and chopped
4 dried daun salam leaves
500ml chicken stock
1 eggplant, peeled and diced
250ml coconut milk
1/2 teaspoon soft brown sugar, (optional)
1 teaspoon salt, or to taste

Method

  1. If using dried prawn, place it in a bowl with 125 ml hot water and leave to soak for 10 minutes.
  2. Heat the oil in a large saucepan over low heat. Add the onion, garlic and chilli and cook until the onion is soft and golden. Add the tomato and daun salam leaves and cook for 5 minutes, mashing the tomato to a pulp. Add the stock and dried shrimp, if using, and bring to the boil, then reduce the heat. Add the eggplant and simmer for about 10–15 minutes, or until just tender. Add the coconut milk, fresh prawns and sugar, if using, and the salt and stir while heating through — the fresh prawns will turn opaque when cooked. Taste and add more salt if necessary. Serve with rice and curries.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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