This long aubergine salad with soft boiled egg and prawn floss recipe is a classic Thai salad normally made with green Thai aubergines. They are impossible to find here in the UK but if you can find long purple Japanese aubergines, they’ll do the trick.
Ingredients
(serves 2-4)
2 large aubergines (or 4 Japanese aubergines if you can source them)
5-6 Thai shallots peeled and sliced thinly (can be substituted for regular shallots)
Small bunch of spring onions, sliced finely
Fresh mint, a small handful of leaves
Fresh coriander, a small handful of leaves
3-4 fresh or frozen kaffir lime leaves, sliced into fine strips
2 free range eggs
3tbsp dried shrimp (optional)
3tbsp fish sauce
3tbsp lime juice
1.5tsp shaved palm sugar (or the same amount of golden caster sugar)
1tsp roasted chilli powder
Method:
First grill the aubergines either over a charcoal grill, on a griddle pan or under a hot preheated grill until cooked and soft, and skin is charred. Set aside to cool.
Soft-boil the eggs to your liking (I immerse for 6 mins and 15 seconds in rapidly boiling water, then transfer into iced water to stop the cooking). Once cooled, peel and set aside.
Make the prawn floss by whizzing the dried shrimp in a blender or spice grinder until it gives a floss or powder-like texture.
Make the dressing by dissolving the sugar in the lime juice, then stirring in the fish sauce and chilli powder.
Peel the aubergines and cut each one into 3 or 4 pieces, lay on a plate.
In a bowl mix the salad of mint, coriander, shallots, spring onions and kaffir lime leaf, add the dressing and then serve the salad and all the dressing over the aubergine on the plate, pouring the dressing over the aubergines. Break the soft-boiled eggs in half and place on top of the aubergine salad. Finish with a sprinkling of prawn floss.
This recipe has been created with Co-founder and Head Chef, Andy Oliver of award-winning restaurant Som Sa in partnership with Singha Beer.
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