How to make it

  • Cut eggplant into strips and deep-fry until cooked. Dish and drain, place onto a serving plate.
  • Leave 1 tbsp oil sauté chopped shallots/garlic until fragrant. Add in chilli, prawns and stir well.
  • Add in seasoning and stir-fry until well mixed.
  • Thicken with corn flour water, garnish with spring onion and stir well.
  • Pour the sauce over fried eggplant and serve hot with rice.

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