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Preparation:
1.
Grill the green chillies, eggplant, garlic
and shallot over moderate heat until the
eggplant's skin becomes dark and the inside
becomes soft. Remove the dark skin.
2. In a mortar, pound the green chillies,
eggplant, garlic and shallot until thoroughly
mixed together.
3. Add fish sauce, lime juice, sugar and
boiled water to the mixture.
4. Serve with crispy pork skin and boiled
vegetables such as white greens, pumpkin,
baby-corn and fresh cucumber.
Note
: Eggplant is added to balance the strong
hot taste of chillies.
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