2-3 eggplant (cut into 4cm long and halve it)
8 fresh prawns (leave the tail intact)
2 cm shrimp paste (belacan)
2 clove garlic (chopped)
1 large onion (chopped)
2 tsp chilli paste/ chilli boh
1 cm fresh turmeric (pounded)/kunyit basah
salt and sugar to taste
Heat the wok, put in the shrimp paste and roast it. Break it into bits. Roast until fragrant.
Then add in 6 tbsp oil. Stir fry the garlic and onions.
Add in the prawns, pounded turmeric, and chilli paste. Add oil if paste is dry.
Finally add in the egg plant and stir fry until cook in all sided.
Season with salt and sugar and sprinkle a bit of water. Cook until done. Use low heat for this dish.
Can use turmeric powder instead for fresh turmeric.
Source: Malaysian Recipes
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