Serves 2 (generously)
20 thawed shrimp
3 Chinese eggplant, cubed
4 cloves garlic, minced
2 crushed red chilies
4 tbsp ground sweet red pepper (use a food processor to make it like watery mush)
2 tbsp sugar
1 tbsp fish sauce
1 tbsp seasoning sauce (Golden Mountain - available at T&T)
1 tbsp mushroom soy sauce
3 tbsp vegetable oil
10-15 fresh basil leaves
Add water to a large pot, bring to a boil and add eggplant.Boil for 2 minutes and drain, set aside.
Mix garlic, chilies and ground red pepper in a bowl and set aside.
Mix sugar, fish sauce, seasoning sauce, and mushroom soy sauce in a bowl and set aside.
Add 1 tbsp oil to a non-stick wok and heat over medium-high heat. Add shrimp and cook until done. Then add garlic mixture and saute for 2 minutes. Remove shrimp and sauce from wok and set aside.
Then add 2 tbsp oil to wok and heat over high heat. Once oil is very hot, add eggplant. Be careful, any residual water with the eggplant will cause splatter. Saute for less than one minute, then add sugar mixture. Cook for one minute then add shrimp mixture. Saute for one minute, add basil leaves and serve over rice.