Thai Salad Preparation
Cook the aubergines over a barbecue, under a grill, or in a hot oven until the skin is wrinkled and blistered and the flesh is tender. Turn once or twice while cooking. Cover with a damp cloth and leave for about 10 minutes to cool. Meanwhile, mix together the chillies, shallots, fish sauce, lime juice and sugar in a bowl. Peel the aubergines and cut them into chunks. Toss the aubergines in the sauce, then add the pork and prawn. Serve garnished with the coriander leaves. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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