Spicy Eggplant Salad, Northern Style
Saa Makua - ส้ามะเขือ
Description
Put all the ingredients for the paste into a mortar and pound using a pestle for about 10 minutes until the paste is smooth.
Summary
| Yield | |
|---|---|
| Prep time | 15 minutes |
| Recipe Tags | spicy northern style eggplant |
Ingredients
| 300 | g | pork (minced) |
| 10 | turtle eggplants (small Thai eggplants) – cut in ½ lengthways and then thinly sliced) | |
| 3 | c | water |
| 1 | t | salt |
| 3 | T | oil |
| 2 | T | fish sauce |
| 4 | T | crushed pork rind (optional) |
| reserve some of each of the following for garnish | ||
| 4 | clv | garlic (thinly sliced and fried in oil until golden brown. Drain) |
| 4 | shallots (thinly sliced and fried in oil until golden brown. Drain.) | |
| 2 | spring onions (thinly sliced) | |
| a small handful of coriander | ||
| oz | paste | |
| 7 | dried sky pointing chillies (or dried bird's eye chillies) | |
| 3 | shallots. (chopped) | |
| 3 | clv | garlic. (chopped) |
| 1 | t | shrimp paste |
| 1 | pn | salt. |
Instructions
Mix the water and salt together and soak the eggplants for 10 minutes. Drain.
Put all the ingredients for the paste into a mortar and pound using a pestle for about 10 minutes until the paste is smooth. Put the oil into a wok and when it is hot, add the paste and fry, on a medium heat, for about 2-3 minutes until the aroma is released. Add the minced pork and keep stirring for 3 minutes until the pork is cooked.
Add the fish sauce and turn off the heat. Add the eggplants, pork rind, crispy garlic and crispy shallots, spring onion and coriander. Mix together. Garnish with the remaining crispy garlic, crispy shallots, spring onion and coriander.