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Stir-fried aubergine with sweet basil (pad mah kuer)
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By Saiphin Moore
This is an aubergine version of the famous chicken dish pad kra pao. The aubergine acts like a sponge, absorbing all the delicious sauce. You can leave out the chillies if you’re not cooking for heat-lovers. If doing the whole menu, I’d recommend making this dish last as it’s best served soon after cooking.
2 tbsp cornflour
2 eggs, beaten
2 aubergines, halved lengthways and cut diagonally into 1cm slices
4 tbsp vegetable oil
3 cloves garlic, thinly sliced
2 bird’s eye chillies, thinly sliced (or to taste)
1 long red chilli, sliced diagonally
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp light brown soft sugar
½ tsp ground black pepper
1 tsp Chinese rice wine
1 onion, thinly sliced
1 tsp dark soy sauce
Handful Thai basil leaves
Steamed jasmine rice, to serve if liked
1 Put the cornflour and beaten eggs into two separate shallow bowls. Dip the aubergine slices in the cornflour first, then in the beaten egg, ensuring the pieces are fully coated. Heat the oil in a large frying pan set over a medium-high heat. Shallow-fry the aubergine slices for 3-4 minutes, working in batches, until golden. Remove from the pan, dab with kitchen paper and set aside.
2 Carefully transfer 1 tbsp of the cooking oil to a clean wok or frying pan. Over a medium-high heat, add the garlic and chillies to the pan and stir-fry for 30 seconds. Now add the fried aubergine slices, oyster sauce, soy sauce, sugar, black pepper and rice wine to the wok and turn up the heat to high. Add the onion and cook for about 30 seconds, until slightly translucent, then stir in the dark soy sauce and basil. Stir-fry for 15-20 seconds until everything is mixed well. Remove from the heat and serve with steamed jasmine rice if liked.
Typical values per serving:
Per serving (not including rice)
This recipe was first published in Wed Nov 10 14:32:00 GMT 2021.