Thai · beginner
Thai Smoky Eggplant Salad With Poached Shrimp
A refreshing and vibrant Thai warm salad combining charred soft eggplant, juicy poached shrimp, and a punchy lime and fish sauce dressing.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
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.
- 02
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.
- 03
Bring a small pot of water to a gentle simmer, poach shrimp for 2 minutes until pink and opaque, then drain and set aside.
- 04
Whisk fresh lime juice, halal fish sauce, palm sugar, and chopped bird's eye chilies in a small bowl until sugar dissolves.
- 05
Arrange the cooked eggplant strips on a platter, top with poached shrimp, and scatter sliced shallots and cilantro over top.
- 06
Pour the spicy lime dressing over the warm assembly and garnish with quartered hard-boiled eggs before serving.
A LITTLE KITCHEN KNOW-HOW
Direct Flame Charring
Exposing vegetable skins to direct high flame blisters the outer peel while rapidly steaming the inside into silkiness with smoky flavor.
Notes from the kitchen
- 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.
