Photograph of the finished Yam makuea yao

Thailand · Cà tím dài trộn tôm thịt Yam makuea yao

Yam makuea yao

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 2.6 lb
  • Photograph of Prawns Prawns 1.1 lb
  • Photograph of Pork Pork 14.1 oz
  • Photograph of Lime Lime 4
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Herbs Herbs 4.2 oz
  • Photograph of Chilli Chilli 12
  • Photograph of Roasted peanuts Roasted peanuts 3.5 oz

Method

  1. 1 Grill whole long eggplants over high heat for 12 minutes, or until the skin is charred and the eggplant has shrunk.
  2. 2 Grilling, not boiling, over direct heat gives the eggplant its smoky flavor, which is what makes this yam dish so special.
  3. 3 Peel off the burnt skin, then tear the eggplant flesh into long strips and let it drain for 10 minutes.
  4. 4 Boil the shrimp and minced pork for 3 minutes, then let them cool.
  5. 5 Prepare the dressing by mixing fish sauce, lime juice, sugar, and crushed chili peppers, then mix it with the eggplant, shrimp, and shallots.
  6. 6 Sprinkle with fresh herbs and coarsely crushed roasted peanuts immediately upon serving.
Start cooking