Yam Makeua Yao

Yam Makua Yao or Eggplant Salad is one of healthy and yummy popular “YAM” Thai dishes. Some recipes may have hard boiled eggs in this dish. For people who can not eat pork or don’t like pork then you can just simply change it to be chicken.

3 - 4 Servings. Spiciness: Medium

Ingredients

2                         Large egg plants (Chinese Eggplants)

200 g.                  Pork mince

1 tsp                   Soy sauce

2 cloves              Garlic mince

Pinch of salt

12                       Shrimp (size 31 -40 or any size)

3                         Shallots, slice thin or ½ cup of red onion

3 tbsp                 Lemongrass, slice very thin

2 tbsp                Kaffir Lime leaves, cut into thin stripes (about 4-5 leaves)

10 – 15 leaves     Mint

3                        Fresh Thai chilli or Prik Kee Noo (spiciness is adjustable)

1 tbsp                 Nam Prik Pao or Chilli paste with soya bean oil

3 tbsp                Lime juice

2 tbsp                Fish sauce

2 tbsp                Water

Instruction

1. Marinate pork with soy sauce, garlic and salt.
2. Roast or grill the eggplants either on charcoal or in the oven until soft and cooked. Peel the skin and cut into 1 ½ inch long. Remove to a mixing bowl.
3. Heat a frying pan or a small pot over medium heat. Add the marinated pork and 2 tbsp water cook until changes colour and breaking up any lumps, before pork is cooked add shrimp and cook until pork and shrimp are cooked (you can cook  pork and shrimp separately also).
4. Making salad dressing, combine Nam Prik Pao, lime juice, chilli and fish sauce, and mix well or until Nam Prik Pao dissolved.
5. Combine eggplants, pork, shrimp, shallots, lemongrass, kaffir lime leaves and mints. Pour into salad dressing and mix well.
6. Serve with steamed rice.