Thai cuisine is renowned for its vibrant flavors and exciting textures, and Yum Makua Yow, or Thai Grilled Eggplant Salad, is a perfect example. This refreshing and flavorful salad boasts a delightful combination of smoky grilled eggplant, sweet and sour notes, a hint of spice, and a satisfying crunch. The simple yet incredibly satisfying dish is a testament to the magic of Thai culinary artistry, showcasing the beautiful balance of sweet, sour, salty, spicy, and bitter flavors that define the cuisine. It's a perfect starter, side dish, or even a light lunch.
This recipe for Yum Makua Yow will guide you through each step of creating this delicious Thai salad from start to finish, ensuring you achieve the perfect balance of flavors and textures. From selecting the freshest ingredients to mastering the grilling technique, we'll ensure your Yum Makua Yow is a culinary triumph that will impress your friends and family. Let's dive into the detailed instructions below!
Tools Needed
- Wok
- Grill/Hot coals
- Basket for grilling
- Knife
Ingredients
- Long eggplants
- Pork
- Prawns
- Red shallots
- Fresh coriander
- Sugar: 1 tablespoon
- Limes
- Fish sauce: 2 tablespoons
- Pickled garlics
- Soft poached duck eggs
- Fried dried shrimp
- Baby coriander sprigs
Step-by-Step Instructions
Step 1. Grilling and Preparing the Eggplant
- Pick long eggplants from the organic garden.
- Grill eggplants over hot coals in a basket until they expand and split (this indicates they are ready).
- Let the grilled eggplants cool before peeling.
- Peel the cooled eggplants gently, cut into 3cm lengths, and add them to the salad last.
Step 2. Cooking the Protein and Making the Dressing
- Add a small amount of water to a hot wok. Add pork and cook for a few minutes.
- Add prawns to the wok and cook until done.
- Strain the cooked pork and prawns to remove excess liquid.
- Combine sugar and lime juice first, then add fish sauce. Whisk until sugar is dissolved.
- Add the brine from the pickled garlics to the dressing.
Step 3. Combining the Salad
- Combine the cooked pork and prawns, thinly sliced red shallots, fresh coriander, and dressing in a bowl. Toss gently.
Step 4. Garnishing and Serving
- Garnish with soft poached duck eggs, fried dried shrimp, and fresh baby coriander sprigs.
Read more: Thai Grilled Cornish Hens: Authentic Recipe & Cooking Guide
Tips
- Watch the eggplants closely while grilling to avoid burning. The splits are a sign of doneness.
- Don't use too much water when cooking the pork and prawns in the wok, or it will dilute the flavors.
- The traditional Thai dressing is equal parts acidic (lime juice), sweet (sugar), and salty (fish sauce).
- Taste and adjust the dressing as needed; you can add more but you can't subtract.
- Add the eggplants last to prevent them from breaking up.
- Arrange the salad beautifully in the bowl to highlight the ingredients.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30gg
- Carbs: 30-40gg
- Protein: 25-35gg
FAQs
1. Can I use a different type of eggplant?
While Thai eggplants are ideal for their smaller size and tender texture, you can substitute with other eggplants. Larger eggplants may require longer grilling time.
2. What can I do if I don't have fish sauce?
Soy sauce can be used as a substitute for fish sauce, but the flavor will be slightly different. You might want to add a dash of Worcestershire sauce to mimic the umami notes.
This Thai Grilled Eggplant Salad (Yum Makua Yow) is a testament to the simplicity and deliciousness of Thai cuisine. With its vibrant flavors and satisfying textures, it's a dish sure to become a favorite. Enjoy the fruits of your labor and savor every bite!