Soak the dried shrimp in warm water + 1 tablespoon sake to reconstitute. You'll use the water later.
Mince the garlic and ginger. Squeeze the lemon.
Place the eggplants on the grill and brown the skins on high heat.
Soak in ice cold water. If you soak them for too long, the flavor of the eggplant will disappear, so only soak until the skins can be peeled off.
Peel the skins off while t still hot.
Cut the grilled eggplants into bite-sized pieces.
Heat vegetable oil in a frying pan. Sauté the garlic, ginger, and red chili pepper slices.
Once fragrant, add the ground chicken.
Add the reconstituted shrimp, 3 tablespoons of the water, 2 teaspoons of sugar, and 3 tablespoons of fish sauce. Mix well.
Move everything to a bowl and let it cool. Add the lemon juice and dried basil for flavor.
Arrange the grilled eggplants on a dish. Pour the remaining combined ingredients on top to finish. Serve with green lettuce leaves, etc.
Story Behind this Recipe
I wanted a grilled eggplant dish that was different.
●You can adjust the amount of chili pepper. ●Before grilling the eggplant, cut a circular shape into the bottoms, as well as several vertical slices to help the skins to peel easier. ●You can also use sesame oil when cooking.