3 long brinjals – cut into 3 cm in lengthwise (match stick)
(soaked in salt water )
200 g small prawns – shelled with tail intact
Salt to taste
1 tsp gula melaka/sugar
3 cloves garlic
1 fresh red chilli
4 small red chilli padi
1 inch galangal – bruised
2 stalks lemongrass – bruised
3-4 pieces kaffir leaves – shredded roughly
21/2 tbsp tom yum paste
1) Heat oil in a wok till hot and deep fry brinjals for 2 seconds, drained and set aside.
2) Heat 11/2 tbsp oil (from frying the brinjal) and sliced ingredients, galangal and lemongrass till aromatic, add in tom yum paste, stir to mix evenly and add in prawns. Continue to stir fry for 1-2 minutes, add in brinjal, kaffir leaves and toss briskly to well coated with the paste.
3) Season with sugar and salt, taste accordingly and adjust to your preference. If too dry, add a bit of water, stir to combine evenly and dish to serving plate.