Cambodian Eggplant With Pork & Shrimp

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Servings: 1 Difficulty: Advanced
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A spicy, tangy stir-fry featuring tender eggplant, savory pork, and sweet shrimp.
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This vibrant Cambodian-inspired dish combines the creamy texture of roasted eggplant with the savory depth of ground pork and sweet shrimp. The heart of the flavor lies in the spicy lime sauce, which brings a bright, zesty kick to balance the rich umami of the fish sauce and soy. It is a perfect weeknight meal that feels exotic yet comforting. The combination of textures’soft eggplant, tender meat, and crisp garnishesâÂÂmakes every bite interesting. Serve it hot over steamed rice for a complete, satisfying dinner that brings the bold flavors of Southeast Asia to your table with minimal fuss.

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Cambodian Eggplant With Pork & Shrimp

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 837.0

Description

This vibrant Cambodian-inspired dish combines the creamy texture of roasted eggplant with the savory depth of ground pork and sweet shrimp. The heart of the flavor lies in the spicy lime sauce, which brings a bright, zesty kick to balance the rich umami of the fish sauce and soy. It is a perfect weeknight meal that feels exotic yet comforting. The combination of textures&# 226;ÂÂsoft eggplant, tender meat, and crisp garnishesâÂÂmakes every bite interesting. Serve it hot over steamed rice for a complete, satisfying dinner that brings the bold flavors of Southeast Asia to your table with minimal fuss.

Ingredients

Directions

  1. Preheat oven to 450 degrees F (232ðC).
  2. Puncture the eggplant in several places with a fork or skewer to allow steam to escape.
  3. Bake the eggplant on a sheet pan until soft and collapsed, about 15-20 minutes.
  4. Remove from oven and let cool slightly, then peel the skin off and split the flesh lengthwise into strips about 1 inch thick.
  5. For the Spicy Lime Sauce: Combine peeled garlic cloves, red chiles (seeds and veins removed), and water in a blender or food processor and blend until liquefied.
  6. In a small bowl, combine the chile-garlic mixture, fish sauce, lime juice, and sugar. Stir well to dissolve the sugar.
  7. Heat oil in a wok or large saucepan over medium heat.
  8. Add the chopped garlic and cook until lightly browned and fragrant, about 30 seconds.
  9. Add the ground pork and fresh red chile to the pan. Cook, stirring frequently, until the meat loses its raw color.
  10. Stir in soy sauce, fish sauce, chili powder, and sugar.
  11. Add chicken stock and water, then bring the mixture to a boil.
  12. Pour in the prepared spicy lime sauce and add the raw shrimp.
  13. Gently fold in the prepared eggplant strips.
  14. Simmer until the shrimp are pink and cooked through and the eggplant is heated, about 3-5 minutes.
  15. Taste and season with salt and pepper if needed.
  16. Transfer the eggplant pieces to a serving dish and spoon the pork and shrimp mixture over the top.
  17. Garnish with fresh coriander and sliced green onions before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 837.0kcal
% Daily Value *
Total Fat 32.0g50%
Saturated Fat 8.2g41%
Cholesterol 96.0mg32%
Sodium 78.4mg4%
Total Carbohydrate 105.9g36%
Dietary Fiber 3.0g12%
Sugars 103.5g
Protein 33.4g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cambodian, eggplant, pork, shrimp, stir fry, spicy, lime sauce, asian cuisine, dinner, seafood, garlic, chili, fish sauce, quick meal, thai style, vegetable, savory, umami, rice bowl, spicy lime
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