Steamed Stuffed Aubergines

1 tablespoon polyunsaturated vegetable oil
2 cloves garlic, peeled and crushed
1 x 2.5 cm/1 inch piece root ginger, peeled and
finely chopped
4 spring onions, chopped
2 red or green chillies, deseeded and chopped
225 g/8 oz minced lean pork
2 tablespoons soy sauce
2 tablespoons dry sherry
,4 medium aubergines
50 g/2 oz frozen peeled prawns, thawed
GarniSh:
spring onion flowers, made by shredding spring
onions almost completely and immersing in
iced water

Heat the oil in a wok or deep frying pan, add the garlic, ginger and spring onions and stir-fry for 1 minute. Increase the heat, add the chillies and pork and cook for 2 minutes. Stir in the soy sauce and sherry and cook for 10 minutes.

Meanwhile, cut the aubergines in loll lengthwise, carefully scoop out the flesh and chop finely. Reserve the shells. Add the flesh to the pan and cook for 10 minutes. Stir in the prawns and cook for 1 minute.

Bring a large pan of water to the boil, add the aubergine shells and cook for I minute; remove from the pan and drain well. Spoon the stuffing mixture into the shells and place in an ovenproof dish. Cover with a lid or foil, place in a steamer and steam vigorously for 25 to 30 minutes.

Arrange on a warmed serving dish, garnish with spring onion flowers and serve immediately. SERVES 4 to 6