Grilled Thai eggplant salad (Yam Ma-Kua Yaw)
| 1 | Thai (long green) eggplant |
| 50g | Pork mince, boiled in chicken stock |
| 3 | Fresh prawns |
| 1 | Egg. Hard boiled and peeled |
| ½ Tsp | Dried Shrimp (pounded into a paste) |
| 10g | Shallots (thinly sliced) |
| 3 Tab | Bird’s eye chillies |
| 1 Tab | Pickled white radish |
| 1 | Long red chilli (deseeded and chopped into fine cubes. Used to give colour) |
| 1 | Garlic |
| Coriander leaves | |
| 2 | Spring onion (cut into 3cm lengths) |
| Seasoning | |
| 1 Tab | Fish Sauce |
| 1 Tab | Lime juice |
| 1.5 Tab | Sugar syrup |
- Put eggs into warm water that is just deep enough for the top 2mm of the egg to be showing out of the water
- Turn the eggs for the first few minutes to get the egg yolk in the middle of the egg
- Cook for 10 minutes. Shell when completed
- While the eggs are cooking, over an open flame, roast the eggplant until the skin is black and burned
- Under cold running water removed the burned skin and put to one side
- Roughly pound garlic and chillies in a mortar to combine. Put to one side
- In a mixing bowl and combine fish sauce, lime juice, and sugar syrup and mix well.
- Add drained pork and ½ the dried shrimp, shallots, red chilli, spring onion and chilli/garlic mix and combine
- Cut eggplant into ½ and then each ½ into thirds. Arrange on a plate.
- Place egg on top and pour salad mix over the top, garnish with coriander and shrimp.