Monday, May 24, 2010
Yum Makeua Yao ยำมะเขือเปราะ Grilled Eggplant Salad
I am going to conclude my "3rd Thai food week at the tummies" with this simple but elegant Thai salad. This is another of those wonderful dishes that should be on all Thai restaurants' menus. Powdered dried shrimps are used in this version but grilled prawns will work beautifully with the smokey and silky eggplants as well. Another thing I must clarify is - Thai salads are generally served as part of a Thai meal with plenty of steamed rice, rather different from the western notion of what a salad is. There you have it, 5 simple and delicious Thai salads that require very little or no cooking at all.
serves 4 to 6 as part of a Thai meal
5 Asian eggplants*, grilled or roasted
3 shallots, sliced
2 spring onions, chopped
1/2 cup of mint
1/2 cup of coriander
1 red chili, julienne
3 tbs of dried shrimps, pounded
3 tbs of fish sauce
3 tbs of lime juice
2 tbs of roasted chili flakes
3 steamed eggs or soft boiled eggs (optional)
* If you are able to get the light green Thai eggplants, better still.
Prick eggplants a few times with a knife and roast it in a hot oven til soften and charred. Place eggplants in a bowl and cover with cling films, this will help peeling a lot easier later on.
Peel eggplants and cut into slivers.
Pound dried shrimps in a mortal and pestle or a spice grinder.
Have everything ready and it is ready to assemble.
Place everything in a large bowl and mix well, check for seasonings.
I also added some steamed eggs to the dish.
Serve as part of a Thai meal with plenty of steamed rice.