Grilled egg­plant salad with prawns


Gourmet Traveller (Australia) - - Food -

“This egg­plant salad has to be my all-time favourite – again, so sim­ple and so ef­fec­tive,” says An­der­son. “There are a few steps to this, but you could eas­ily make the el­e­ments ahead of time and as­sem­ble when you’re ready to eat. There are a few dif­fer­ent vari­a­tions on this salad, some with nam prik pao (Thai chilli jam), and while I love that too, this is a great ver­sion that can be eas­ily made with few in­gre­di­ents on hand, and per­haps a few soft herbs from the gar­den, and eaten just as quickly. The best way to grill the egg­plant is over char­coal on a bar­be­cue, but they can also be grilled in the oven or charred on a gas stove.” 2 large long green silken

Thai egg­plant (see note) 2 large eggs, at room


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


2 tbsp lime juice

1½ tbsp fish sauce

3 tsp soft palm sugar ½ bird­s­eye chilli, thinly sliced

1 Pre­heat a bar­be­cue to medium. Grill egg­plant, turn­ing oc­ca­sion­ally, un­til black­ened and slightly yield­ing (20-30 min­utes; skin should peel back with­out tak­ing too much flesh and re­veal a cen­tre that’s a soft but in­tact, and smoky but not burnt). Cool, peel and slice hor­i­zon­tally into 5cm-thick pieces.

2 Mean­while, cook eggs in a saucepan of boil­ing wa­ter un­til medium-soft (6½ min­utes). Re­move, cool com­pletely in cold wa­ter, peel and halve.

3 For dress­ing, whisk lime juice, fish sauce and palm sugar in a bowl un­til sugar dis­solves. Sea­son to taste and add chilli.

4 Poach prawns in a saucepan of sim­mer­ing wa­ter over medium heat un­til just translu­cent (1 minute). Re­move with a slot­ted spoon, drain, and place in a large bowl. Add chicken to wa­ter and poach un­til cooked (3 min­utes). Drain, sep­a­rate with a fork and add to prawns. Add onion, co­rian­der and shal­lot, and toss to com­bine.

5 Toss egg­plant, prawns and chicken in a bowl with dress­ing, eggs, mint and chilli, and serve scat­tered with shrimp.

Note Green egg­plant are avail­able from Asian gro­cers; sub­sti­tute pur­ple Ja­panese egg­plant.

Wine sug­ges­tion Golden, bot­tle-aged ries­ling.

Grilled egg­plant salad with prawns

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