Cambodian Eggplant with Pork and Shrimp
Discover the rich, savory flavors of Cambodian Eggplant with Pork and Shrimp—an irresistible stir-fry that's perfect for weeknight dinners or special occasions. This vibrant dish pairs tender Asian eggplant with a protein-packed combination of ground pork and juicy shrimp, all infused with the bold flavors of garlic, shallots, and a sweet-savory blend of fish sauce, soy sauce, and oyster sauce. Fresh Thai basil and optional red chili add fragrant, spicy notes, making this dish a harmonious balance of taste and texture. Served best over steamed jasmine rice, this 35-minute recipe is a fusion of comfort and culinary adventure, transporting your taste buds straight to the heart of Cambodia.
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Recipe Information
Ingredients
- 2 medium Eggplants (Asian variety preferred)
- 200 grams Ground pork
- 150 grams Shrimp (peeled, deveined, and chopped)
- 3 Garlic cloves (minced)
- 2 small Shallots (minced)
- 2 tablespoons Vegetable oil
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sugar
- 100 milliliters Water
- 10 grams Fresh Thai basil leaves
- 1 Fresh red chili (sliced, optional)
Instructions
Cut the eggplants into long wedges or thin rounds depending on your preference, and soak them in salted water for 10 minutes to prevent discoloration. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant pieces and stir-fry until they are lightly browned and slightly softened, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and shallots until fragrant, about 1-2 minutes.
Add the ground pork to the pan, breaking it up with a wooden spoon. Cook until the pork is browned and fully cooked, about 5 minutes.
Stir in the chopped shrimp and continue cooking for another 2-3 minutes, or until the shrimp turn pink and opaque.
Return the cooked eggplant to the pan and toss with the pork and shrimp mixture.
In a small bowl, combine the fish sauce, soy sauce, oyster sauce, sugar, and water. Pour the sauce mixture over the contents of the pan and stir well to coat all the ingredients evenly.
Bring the mixture to a simmer and let it cook for 3-5 minutes, allowing the flavors to meld and the eggplant to become tender.
Turn off the heat and stir in the fresh Thai basil leaves. If desired, add sliced red chili for extra heat.
Serve the Cambodian Eggplant with Pork and Shrimp hot with steamed jasmine rice. Enjoy!
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 24.5 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1888 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
