Sambal Brinjal with Savoury Shrimp Floss
Is there a difference between brinjals, eggplants and aubergines? Apparently, no, according to Wikipedia. For me, they all taste great, whether they are green and pea sized or purple and as long as my arm.
Yesterday, I cooked the purple variety. Here are the ingredients:
2 medium sized brinjals, cut into bite-sized strips
Dried shrimp floss
2 tbsp sambal sauce
1 tbsp Nonya sauce
2 tbsp fish sauce
2 tbsp water
1 tsp sugar
1) fry the shrimp floss till it gets fragrant and foamy. Drain and set aside.
2) add in some garlic to the oil, followed by the sambal sauce. Fry till fragrant.
3) add in the brinjals and stir-fry till soft. You can cover the wok to speed up the cooking and reduce the splatter.
4) Sprinkle on the shrimp floss and some chopped spring onions. Serve hot with white rice!