Yam Makhua Yao Tod, or Crispy Fried Eggplant Salad, is a vibrant and flavorful Thai dish that's surprisingly easy to make. This recipe delivers a delightful contrast of textures – the satisfying crunch of the deep-fried eggplant against the refreshing coolness of the herbaceous dressing. Imagine tender eggplant slices, perfectly crisped on the outside, tossed in a zesty sauce brimming with the bright flavors of lime juice, fish sauce, and chili. The addition of fresh herbs like cilantro and mint elevates the dish, offering a fragrant and aromatic experience. It's a perfect appetizer, side dish, or even a light meal, bursting with authentic Thai taste.
This incredibly satisfying salad is perfect for a weeknight dinner or a special occasion. The recipe is deceptively simple, and the results are guaranteed to impress. Ready to learn how to create this delicious Thai delight? Let's dive into the step-by-step instructions below!
Tools Needed
- mixing bowl
- knife
- frying pan
- spoon
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Eggplant and Batter
- Choose tender eggplants and cut them into sticks or desired shapes . Soak the cut eggplant in salted water to prevent browning .
- Mix UFM crispy fried flour with cold water until slightly thick and viscous . Add eggs for extra flavor and crispiness .
Step 2. Fry the Eggplant to Perfection
- Heat oil in a pan until hot enough (a flour test can help determine the right temperature). Dip eggplant slices in the batter and carefully fry in medium heat until golden brown and crispy . Stir occasionally to ensure even cooking .
Step 3. Create the Flavorful Thai Dressing
- Stir-fry minced pork and shrimp until cooked . Add a small amount of water to prevent burning. Add shallots, lemongrass, red chilies, chili paste, palm sugar, fish sauce, and lime juice and stir well to dissolve sugar . Stir in coconut milk .
Step 4. Assemble and Serve the Salad
- Drain the fried eggplant and add to the dressing along with long beans . Mix thoroughly .
- Arrange the fried eggplant salad on a plate and garnish with roasted peanuts .
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- Soaking eggplant in salted water prevents discoloration .
- Use medium heat when frying to avoid burning and ensure even cooking .
- Don't overcrowd the pan when frying to maintain oil temperature .
- Adjust the amount of chili in the dressing to your preferred level of spiciness .
- The dressing can be adjusted to your liking in terms of sweetness, sourness, and saltiness .
Nutrition
- N/A
FAQs
1. Can I use a different type of eggplant?
Yes! While Thai eggplant is ideal, Japanese or globe eggplants work well too. Just be sure to choose firm, relatively small eggplants for even cooking.
2. How can I make the eggplant extra crispy?
Ensure your eggplant is completely dry before frying. Pat it down with paper towels and don’t overcrowd the pan. This helps achieve that perfect crispiness.
This Yam Makhua Yao Tod recipe is a testament to the beauty of simple ingredients elevated by bold flavors. Enjoy the satisfying crunch and refreshing taste of this authentic Thai dish, perfect for sharing with friends and family. So go ahead, give it a try and experience the deliciousness for yourself!