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Thai Smoky Eggplant Salad With Poached Shrimp

Name: Thai Smoky Eggplant Salad With Poached Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 medium Long green eggplants, about 400g total; 200 g Medium shrimp, peeled and deveined; 3 piece Shallots, thinly sliced; 3 tbsp Fresh lime juice; 2.5 tbsp Halal fish sauce; 1 tbsp Palm sugar; 3 piece Thai bird's eye chilies, finely chopped; 0.25 cup Fresh cilantro, roughly chopped; 2 piece Hard-boiled eggs, peeled and quartered

A refreshing and vibrant Thai warm salad combining charred soft eggplant, juicy poached shrimp, and a punchy lime and fish sauce dressing.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Thai Smoky Eggplant Salad With Poached Shrimp

AI illustration

Technique to learn

Direct Flame Charring

Exposing vegetable skins to direct high flame blisters the outer peel while rapidly steaming the inside into silkiness with smoky flavor.

Instructions

Step 1: Char whole green eggplants over an open gas burner flame or under a broil oven setting for 12 to 15 minutes, turning occasionally until skins are blackened and flesh feels completely tender.

Step 2: Place charred eggplants in a bowl, cover with foil for 5 minutes to steam, then peel off the skin and cut flesh into bite-sized strips.

Step 3: Bring a small pot of water to a gentle simmer, poach shrimp for 2 minutes until pink and opaque, then drain and set aside.

Step 4: Whisk fresh lime juice, halal fish sauce, palm sugar, and chopped bird's eye chilies in a small bowl until sugar dissolves.

Step 5: Arrange the cooked eggplant strips on a platter, top with poached shrimp, and scatter sliced shallots and cilantro over top.

Step 6: Pour the spicy lime dressing over the warm assembly and garnish with quartered hard-boiled eggs before serving.

Cooking tips

Charring the eggplant skin until collapsed creates the essential smoky undertone characteristic of authentic Thai yum salads.
Assemble right before serving so the delicate eggplant does not absorb too much dressing liquid early.
Original home-cooking adaptation inspired by Thai; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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