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1
Soak dry shrimp in hot water to cover till softened, about 20 min; drain.
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2
Place in a blender with remaining spice paste ingredients and process till, smooth.
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3
Cut 6 basil leaves into thin strips; set aside 2 whole leaves for garnish.
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4
Cut aubergines into wedges about 1/2-inch wide and 2 1/2 inches long.
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5
Place a wok over medium-low heat till warm.
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6
Add in 2 Tbsp.
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7
oil, swirling to coat sides.
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8
Add in spice paste and cook, stirring, till fragrant, 6 to 8 min.
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9
Add in basil strips, coconut lowfat milk, hoisin sauce.
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10
sugar, and salt to taste.
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11
Place in a bowl.
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12
Place a wok over medium-high heat till warm.
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13
Add in remaining 2 Tbsp.
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14
oil and aubergine wedges; stir-fry till pcs are brown on outside, 3 to 4 min, then add in water.
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15
Reduce heat to medium; simmer, covered, till tender-crisp, 5 to 6 min.
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16
Spoon sauce in center of a serving plate, arrange aubergine pcs on top, and garnish with whole basil leaves.
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17
This recipe yields 4 servings.
