3 eggplant (cut into 3-4 cm long and halve it)
2 tsp chilli paste
2 tbsp soy sauce
6 tbsp cooking oil
1/2 tsp turmeric powder
Salt (adjust to taste)
Sugar (adjust to taste)
To be blended:
1 tsp dried shrimp granules
1 tbsp dried shrimp (soak in hot water for 10 minutes)
Using low flame, heat oil in a wok, then add in the blended ingredients,turmeric powder and chilli paste. Saute until fragrant.
Then add in soy sauce. Season with salt and sugar and sprinkle a bit of water.
Finally add in the egg plant and stir fry until cook in all sided.
Serve with hot rice.