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2 eggplants, sliced lengthways to about 2cm thick
5 chillies, stem removed
6 shallots, skin removed
1 cup dried prawns, soaked in warm water before use
8 kaffir lime leaves, finely sliced
2 candlenuts, soaked in water before use
2 small calamansi lime, juice extracted and seeds discarded
1 tablespoon sugar
1 teaspoon salt
4 tablespoon vegetable oil
1/2 cup asian anchovies (ikan billis), fried until crispy
1. Using a blender, blend chillies, dried prawns, candlenuts, shallots, lime juice until you achieve a fine paste
2. Meanwhile, add vegetable oil in non stick pan and heat over medium heat.
3. Add eggplants and fry on each side for 30 seconds or until brown
4. Remove cooked eggplants from pan and place on absorbent paper
5. Using leftover oil, add blended ingredients and stir continuously over low heat for 10 minutes. Add a little bit of water if sambal turns out too thick.
6. Add sugar, salt and kaffir lime leaves to the sambal
7. Stir for further 5 minutes until mixture deepens in colour. Turn off heat
8. Pour sambal over cooked eggplants and top with pieces of lightly fried ikan billis
9. Serve with warm rice
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