Instructions: Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain. Place in a blender with remaining spice paste ingredients and process until, smooth.

Cut 6 basil leaves into thin strips; set aside 2 whole leaves for garnish.

Cut aubergines into wedges about 1/2-inch wide and 2 1/2 inches long.

Place a wok over medium-low heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add basil strips, coconut milk, hoisin sauce. sugar, and salt to taste. Place in a bowl.

Place a wok over medium-high heat until hot. Add remaining 2 tablespoons oil and aubergine wedges; stir-fry until pieces are brown on outside, 3 to 4 minutes, then add water. Reduce heat to medium; simmer, covered, until tender-crisp, 5 to 6 minutes.

Spoon sauce in center of a serving plate, arrange aubergine pieces on top, and garnish with whole basil leaves.

This recipe yields 4 servings.

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