Grilled River Prawn with Roasted Thai Green Eggplant Salad
A local delicacy that everyone must try. A savoury eggplant dish, spicy, with a wonderful zest of flavour.
Ingredients
How to Prepare
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Ground Pork, cooked 50.0 g
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Banana Shrimp, cooked and minced 50.0 g
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Main Sauce 3.0 tbsp
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Dried Shrimp, ground 0.5 tbsp
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Green Onion, sliced 5.0 g
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Garlic, minced 5.0 g
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Shallots, thinly sliced 20.0 g
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Quail Eggs 2.0 egg
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Coriander Leaves, for topping
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Salmon Eggs, for topping
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Grilled Eggplant, peeled and chopped 1.0 item
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Freshwater Prawn, cut in half 1.0 portion
Main Sauce, Fixed Formula
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KNORR SELECTIONS Fish Sauce 4500 ml 300.0 g
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KNORR SELECTIONS Lime Seasoning Powder 400 g 70.0 g
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Sugar 180.0 g
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Bird's Eye Chili 80.0 g
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Garlic, peeled 80.0 g
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Coriander Root 20.0 g
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Shallots 20.0 g
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Aroysure All-In-One Seasoning Chicken Flavoured 800 g 8.0 g
Preparation
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How to Prepare
- Put everything together with the main sauce and stir until everything is mixed. (If you prefer a more mellow flavour, 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.
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Main Sauce, Fixed Formula
- Mix all ingredients and stir well.
