Thai Shrimp Stir Fry with Basil & Eggplant

For the stir fry

• 1 1/2 cups White Rice
• 2 Chinese Eggplant
• 1/2 lb Snap Peas
• 170 g MSC Cold Water Shrimp defrosted
• 1/2 bunch Thai Basil

For the sauce

• 2 tbsp Fish Sauce
• 2 tbsp Coconut Sugar
• 3 Thai Red Chilis seeds removed
• 2 cloves Garlic
• 2 tbsp Lime Juice
• 3 tbsp Avocado Oil
• 1/2 tsp Arrowroot Powder for thickening, optional
  

1. Cook the rice according to package directions and set aside.
2. In a blender, add the fish sauce ingredients from the fish sauce through to the avocado oil, leaving out the arrowroot powder for now.
3. Add the shrimp to a bowl and pour half the sauce over top of the shrimp.
4. Slice eggplants crosswise into 3" pieces, then quarter lengthwise. In a large skillet, add a splash of avocado oil and then add the Chinese eggplant and cook for 6 to 7 minutes, until cooked through, then add the snap peas and cook for an additional 2 minutes, until bright green.
5. Add the shrimp and the remaining sauce and cook for one minute more. Stir in the basil leaves and turn the heat off.
6. If you want to thicken the sauce, take a few tablespoons of the sauce from the skillet and put it in a bowl. Add the arrowroot powder and whisk to combine. Then add back to the skillet and heat through for 1 minute more.
7. Divide the rice and top with the stir fry mix and sauce. Garnish with additional basil leaves and sesame seeds. Enjoy!