Best 2 Cambodian Eggplant With Pork And Shrimp Recipes

**Discover the symphony of flavors in Cambodian Eggplant with Pork and Shrimp, a delectable dish that tantalizes your taste buds with a harmonious blend of salty, sweet, and savory notes.**

This Cambodian culinary masterpiece showcases the perfect balance of textures, with tender eggplant, succulent pork, and plump shrimp enveloped in a rich and flavorful sauce. As you savor each bite, you'll embark on a culinary journey through Cambodia, experiencing the essence of this Southeast Asian nation's cuisine.

This article presents a collection of two distinct yet equally enticing recipes for Cambodian Eggplant with Pork and Shrimp. The first recipe takes a traditional approach, using time-honored techniques and authentic ingredients to create an authentic Cambodian experience. The second recipe offers a modern twist on the classic dish, incorporating contemporary cooking methods and a few unexpected ingredients to create a unique and innovative culinary experience.

Whether you prefer to stay true to tradition or embrace culinary innovation, these recipes will guide you through the process of creating thisCambodian delight in your own kitchen. So, prepare to be captivated by the vibrant flavors and aromas of Cambodian Eggplant with Pork and Shrimp, a dish that will transport you to the heart of Cambodia with every bite.

Here are our top 2 tried and tested recipes!

CHA TRAOP DOT (CAMBODIAN EGGPLANT/PORK STIR-FRY)

Cha Traop Dot (Cambodian Eggplant/Pork Stir-Fry) image

This comes from "The Elephant Walk Cookbook," published by my all-time favorite restaurant, The Elephant Walk. If you're ever anywhere near Boston, make a point of finding your way to Porter Square in the Cambridge/Somerville area -- you'll find the restaurant a few blocks north on Mass. Ave. The food is unbelievably good!

Provided by KLHquilts

Categories One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 lbs eggplants (3 large)
1/4 cup vegetable oil
5 garlic cloves (smashed and coarsely chopped)
3/4 lb ground pork
3/4 lb shrimp (shelled, deveined and finely chopped)
1/4 cup fish sauce
1 1/2 tablespoons sugar
1/2 teaspoon pepper (freshly ground)
3 scallions, thinly sliced

Steps:

Preheat oven to 350.
Prick eggplants with a fork, then put on baking sheet and bake for 45 minutes (or until soft). Allow to cool slightly, then peel and discard the skins. Mash the flesh with a fork until smooth. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the garlic until golden (about 10 seconds). Stir in the pork and shrimp, breaking up any clumps.
Add the fish sauce, sugar and ground pepper. When well mixed, add the eggplant and continue stir-frying until warmed through (about 3 minutes). Add the scallions, stir well, and remove from heat and serve over rice (or not!).

Nutrition Facts : Calories 599.4, Fat 33.1, SaturatedFat 8.8, Cholesterol 245.7, Sodium 1360.3, Carbohydrate 33.4, Fiber 15.9, Sugar 16.2, Protein 45.4

CAMBODIAN EGGPLANT WITH PORK AND SHRIMP

Cambodian Eggplant With Pork and Shrimp image

Make and share this Cambodian Eggplant With Pork and Shrimp recipe from Food.com.

Provided by Ck2plz

Categories Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1 medium eggplant
1 tablespoon oil
1 garlic clove, chopped
1/2 cup ground pork, Finely
1 fresh red chili pepper, seeds and (veins removed, minced)
1 tablespoon soy sauce
1/2 teaspoon fish sauce
1/2 teaspoon mild chili powder
1 tablespoon sugar
1/2 cup chicken stock
1/2 cup water
2 tablespoons limes, sauce Spicy
1/2 cup raw shrimp (peeled and chopped)
salt, pepper
2 garlic cloves, peeled
1 -2 red chile, stems (seeds and veins removed)
1/2 cup water
2 tablespoons fish sauce
1 medium lime, juice of
3 tablespoons sugar
shredded carrot, for garnish

Steps:

Preheat oven to 450 degrees F.
Puncture eggplant in a few places with a fork or skewer. Bake on a sheet pan until soft, about 15 minutes. Set aside and let cool slightly, then peel and split lengthwise into strips about 1 inch thick.
Heat oil in a wok or saucepan over medium heat. Add garlic and cook until lightly browned. Add pork, chile, soy sauce, fish sauce, chili powder andsugar; cook, stirring, until meat loses its raw color. Add stock and waterand bring to a boil. Add lime sauce, shrimp and eggplant; simmer until shrimp are done.
Season with salt and pepper. Transfer eggplant pieces to a serving dish and top with pork mixture. Garnish with coriander and green onions.
Spicy Lime Sauce: Combine garlic, chiles and the water in a blender or food.
processor and liquefy. Combine fish sauce, lime juice, sugar and.
chile-garlic mixture in a small bowl. Stir to dissolve sugar. If using.
sauce by itself, add a bit of shredded carrot for garnish. Makes 1 scant.
cup.

Tips:

For the best flavor, use fresh eggplant that is firm and free of blemishes.
If you can't find shrimp paste, you can substitute anchovy paste or fish sauce.
To make sure the pork and shrimp are cooked through, cook them over medium heat until they are no longer pink in the center.
Serve the eggplant with steamed rice and a side of vegetables.

Conclusion:

Cambodian eggplant with pork and shrimp is a delicious and easy-to-make dish that is perfect for a weeknight meal. The eggplant is tender and flavorful, and the pork and shrimp add a nice savory flavor. This dish is sure to please everyone at the table.