Grilled Eggplant Salad with Prawns (Yum Makeua)
Also known as "yum makeua", this grilled eggplant and prawn salad by Palisa Anderson (of Sydney restaurant Chat Thai) is simple to prepare, but delicious to eat
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Cooking tools:
- Grill
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Slotted spoon
- Colander
- Fork
- Tongs
- Serving bowl
Ingredients
- 2 large long green silken Thai eggplant (see note)
- 2 large eggs, at room temperature
- 5 king prawns, peeled, tails intact and deveined
- 200 gm coarsely minced chicken, preferably thigh
- 5 spring onions, thinly sliced
- 7 coriander stalks, cut into 1cm lengths
- 1 large red shallot, cut into julienne
- Mint leaves and sliced red birdseye chilli, to serve
- 15 gm (¼ cup) dried shrimp, finely ground with a mortar and pestle
- Chilli-lime dressing
- 2 tbsp lime juice
- 1½ tbsp fish sauce
- 3 tsp soft palm sugar
- ½ birdseye chilli, thinly sliced
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