Grilled river prawn with roasted Thai green eggplant salad
A local delicacy that everyone must try. A savory eggplant dish, spicy with a wonderful zest of flavor.
Ingredients
How to prepare
-
Grilled Eggplant, peeled and chopped 1 pc
-
Freshwater Prawn, cut in half 1 prawns
-
Ground Pork, cooked 50 g
-
Banana Shrimp, cooked and minced 50 g
-
Main Sauce 3 tbsp
-
Dried Shrimp, ground 0.5 tbsp
-
Green Onion, sliced 5 g
-
Garlic, minced 5 g
-
Shallots, thinly sliced 20 g
-
Quail Eggs 2 pc
-
Coriander Leaves, for topping
-
Salmon Eggs, for topping
Main sauce, fixed formula
-
Sugar 180 g
-
Bird's Eye Chili 80 g
-
Garlic, peeled 80 g
-
Coriander Root 20 g
-
Shallots 20 g
Preparation
-
How to prepare
- Put everything together with the main sauce and stir until everything is mixed. (If you prefer a more mellow flavor, blend pickled garlic and pickled garlic juice with the sauce).
- Place the eggplant salad on the prepared plate, followed by half cut grilled shrimp. Top the dish with coriander leaves and boiled quail eggs cut into halves. Sprinkle with dried ground shrimp and salmon eggs, and the dish is ready to be served.
-
Main sauce, fixed formula
- Mix all ingredients and stir well.
