46min 4 ppl
Yum Ma Kuea Yao (Grilled Aubergine Salad with Dried Shrimp)
28 minutes
4 people
Easy≤30 min & ≤6 steps
28 min · 5 steps
Easy: ≤30 min and ≤6 steps
110 kcalper person
Protein 6g
Carbs 12g
Fats 4g
About this dish
Whole aubergines are charred until smoky and soft, then torn into strips and tossed with dried shrimp, shallots and a sharp lime and fish sauce dressing.
Allergy Info
Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Thai aubergineslong variety, grilled whole until charred and soft4 whole
- Thai shallotsthinly sliced3
- Bird's Eye Chilliesfinely chopped2
- Garlic clovesfinely chopped2
- Fresh Corianderroughly chopped10 g
- Lime juicefreshly squeezed30 ml
Fish & Seafood
- Dried shrimpsoaked briefly and roughly chopped20 g
Dried Goods
- Sugar5 g
Oils & Condiments
- Fish sauce20 ml
Utensils
- Chopping board
- Sharp knife
- Mixing bowl
- Tongs
Method
1
Grill the whole aubergines directly over a high flame or under a hot grill, turning occasionally, for 12 minutes until the skins are blackened and the flesh is completely soft.
Approx. 12 minutes
2
Leave the aubergines to cool for 5 minutes, then peel away the charred skin and tear the flesh into long strips.
Approx. 5 minutes
3
Whisk the lime juice, fish sauce and sugar together in a bowl until the sugar dissolves.
Approx. 4 minutes
4
Arrange the aubergine strips on a serving plate and scatter with the shallots, chillies, garlic and dried shrimp.
Approx. 4 minutes
5
Spoon the dressing over the top and finish with the chopped coriander.
Approx. 3 minutes
