Grilled Long Eggplant Salad: Yam Makua Yaaw
Monday, March 7, 2011
, Posted by Mr.computer at 1:10 AM
 |
| Grilled Long Eggplant Salad: Yam Makua Yaaw. |
Ingredients for Grilled Long Eggplant Salad
| 1 | long, green eggplant (also called Japanese eggplant) | |
| 1⁄2 | c | water (or stock) |
| 100 | g | pork (minced) |
| 4 | tiger prawns (peeled and deveined) | |
| 2 | T | fish sauce |
| 2 | T | lime juice |
| 1 | t | sugar |
| 5 | bird’s eye chillies (thinly sliced) | |
| 1 | T | dried shrimps |
| 4 | shallots (thinly sliced) | |
| 2 | T | cashew (or peanuts – roasted and crushed) |
| a small handful of mint leaves (keep some for garnish) | ||
| a small handful of coriander leaves (keep some for garnish) | ||
| 1 | egg (hard boiled, peeled and cut into quarters) | |
| 5 | stems of lemon (or sweet basil) |
How to make Grilled Long Eggplant Salad
- Grill the eggplant until the skin is black and charred. Leave to cool for a few minutes and then remove the skin.
- Cut the flesh into 2 inch long pieces. Arrange on a serving plate.
- Put the stock into a wok over a medium heat and once it is boiling, add the minced pork. Stir for about 2 minutes and then add the prawns.
- Cook for 1 minute and turn off the heat. Remove the pork, prawns and stock from the wok and put into a mixing bowl.
- Add the fish sauce, limejuice, sugar and chillies. Stir to combine and then add the dried shrimp, shallots, cashew nuts, mint leaves and coriander leaves. Mix together.
- Put the mixture on top of the grilled eggplants.
- Arrange the egg round the outside of the dish and garnish with the remaining mint leaves and coriander leaves.
- Serve with the lemon or sweet basil.
Website Refer : http://www.thaicookeryschool.com
Currently have 0 ความคิดเห็น: