Sauteed Shrimp and Eggplants with Thai Basil
Japanese eggplants and Thai basil pair together very well. It’s simple. It’s healthy and it’s delicious. You can also add more protein options such as minced chicken or pork (how many Asian households preferred or shrimps). It’s best to serve with rice. It’s a great choice for any day of the week lunch or dinner.
Serve 2-4
Ingredients:
About 1 tablespoon Cooking oil of your choice, for healthier option olive oil is a good choice
4 Garlic cloves, pounded in a stone mortar or roughly chopped, or to taste
½ lb Japanese eggplants, chopped into scallops or diamond shape, rinse them with salted room temperature water
½ lb shrimp (my preference is 21-25 per lb size)
¼ cup water or stock
2 tablespoons Thaimee All Purpose Sauce (see note for substitutions)
1 medium size Thai long chili (see note for substitutions)
1 cup Thai basil, cleaned and picked the leaves
Instructions:
Heat a cooking oil of your choice in saute pan over medium high heat, once hot, bring in garlic and chili, cook until fragrant*(see notes) and the garlic is golden, a minute or two.
Add in the eggplants. Keep on cooking until eggplants are well charred. Cook the eggplants until slightly softened, take about 3 mins. Add shrimp. Give it a stir until the shrimp turn pink, about 3 mins. Add in stock and season with Thaimee House Sauce. Add in Thai chili and Thai basil and give it a couple stir. Turn off the heat and serve with rice.
Notes:
When you saute or cook chili, you might squeeze or cough from its heat. Don’t be alarmed. It will gradually go away.
If Thaimee House Sauce is not available you can substitute with 1 tablespoon oyster sauce, 1 tablespoon soy sauce, a pinch of sugar and white pepper.
Thai long chili is not as spicy as a regular Thai chili. My best advice to substitute is with bell pepper.