4 (abt 300g) aubergines - cut into thin long stripes
2 tbsp dried prawns - soaked for 5 mins, rinsed and drained.
2 green chillies - cut into 2, remove seeds and sliced thinly
6 shallots -sliced thinly
5 garlic - chopped
1 tsp rice flour
1 stalk spring onion - cut into 1/2 inch length
oil and salt as needed
Mix salt and rice flour into the aubergine stripes, deep fry and keep aside.
Just leave about 2 tbsp of oil in the same wok.
Add shallots, chillies and dried prawns, fry until the prawns starts to pop.
Put in the aubergine, spring onion and a pinch of salt.
Stir a couple of times before removing from heat.