Stir-fried long eggplant with minced prawns

Instructions

1. To make the prawn oil, heat the heads and shells from 6 large prawns in a medium saucepan with 2 tbsp vegetable oil over medium-low heat. Fry until coloured and fragrant, then stir through 1 cup vegetable oil. Reduce to low heat and cook for 20 minutes, allowing the flavour to infuse. Remove from the heat, allow to cool and strain with a fine mesh strainer into a jar.
   
2. In a large saucepan, heat enough oil to deep-fry, then cut the eggplant in roll cuts. Deep-fry the eggplant until slightly blistered, golden and cooked through. Use a slotted spoon to remove to a wire rack and allow to drain off any excess oil.
   
3. Make the garlic paste by combining the ingredients in a mortar and pestle and pound to a coarse paste.
   
4. To make the stir-fry, heat the prawn oil in a large wok or frying pan. Add two-thirds of the garlic paste and stir-fry until fragrant, then add the prawns. Stir-fry for 1 minute, then add the yellow bean sauce to the pan, followed by the fried eggplant and chillies and cook for 1 minute further. Add a generous splash of water to the pan and simmer, tossing occasionally until the prawns are cooked through. Season to taste with oyster sauce, fish sauce, sugar, galangal and white pepper.
   
5. Transfer the stir-fried eggplant and prawns to a large serving plate, sprinkle with the Thai basil leaves and vinegar and serve.