น้ำพริกลงเรือ  Namprik Longrua

1 tablespoon of shrimp paste
3-5 cloves of garlic
3-5 fresh small hot chilies
1 tablespoon of fish sauce
2 teaspoons of palm sugar
2 tablespoons of lemon juice
800 g of cooked rice
1-2 long aubergines
2 chicken eggs beaten
50 g of sweet pork
50 g of fried cashew nuts
string beans and cucumbers

1.  Peel cloves garlic, and then pound finely in a mortar.  Add shrimp paste, and pound to form a fine paste.
2.  Put in fresh small hot chilies, coarsely crushed.  Season to taste with lemon juice, palm sugar, and fish sauce.  Taste to flavor.
3.  In a mixing bowl, combine cooked rice and shrimp paste sauce, mixing it well.
4.  Beat eggs until foamy. Cut  long aubergines into pieces, and dip them in the egg.  Then deep-fry in hot oil until golden. 
5.  Spoon the rice mixed with the shrimp paste sauce onto individual serving plates.   Place the deep-fried aubergines on the tops.  Scatter with fried cashew nuts, sweet pork, string beans and cucumbers.