Kam heong will go with anything and gives the dish an extra uumph don't they? This is my simplified (and healthier) version of eggplant in kamheong style.
1. 1 eggplant (sliced. It can be either baked, deepfried or steamed first. I opted the latter as it is healthier and easier, for me).
2. 2 tsp chopped garlic
3. 2 tsp chopped shallots
4. 3 tsp minced dried shrimps (pre-soaked)
5. Sliced or chopped red chillies (I used dried chillies as I realised I ran out of fresh red chillies last minute)
6. Curry leaves
7. Spring Onion (for garnishing)
1. 1/2 tsp sugar
2. A dash of salt
3. 1 tsp soysauce
4. 1 tsp oyster sauce
5. 1/2 tsp fish sauce
1. Prepare the eggplants and set aside while you prepare the sauce
2. Saute onion and garlic in a pan.
3. Once onion and garlic is soft (before turning brown), add in minced shrimp. Stir and saute till the little shrimps start to dance, a sign that they are fragrant and cooked.
4. Add in curry leaves and chili. Saute till fragrant.
5. Add in seasoning and stir. The sauce should be fairly dry.
6. Add in the eggplants and stir well to ensure every piece of the eggplants is coated with the sauce. Dish out.
7. Garnish with spring onion.
DS - Good. Taste clean and not as greasy.
Me - I prefer it baked than steamed. Next time, will try baking the eggplants.