Wednesday, August 26, 2009

Thai-style Grilled Eggplant and Shrimp Salad

This is another wonderful summer appetizer. This dish with great with the ground pork, too.

Thai-style Grilled Eggplant and Shrimp Salad


2 tablespoons nan pla
2.5 tablespoons lime juice
1/2 tablespoon sugar
some grated ginger, sliced dry red chili pepper, and ground black pepper

4-5 medium size eggplants
1/2 tablespoon sesame oil
1 clove garlic, minced
1/2 pound peeled shrimp
salt and pepper
1 tablespoon sake

some bean sprouts
some chopped cilantro

1. In a large bowl, whisk together the ingredients for the sauce.
2. Grill the eggplants until very soft. Peel the skin immediately, cut into small pieces and add to the bowl.

3. Season the shrimp with salt and pepper. Heat the sesame oil in a pan over medium-high heat.

4. Saute the garlic until aromatic. Add the shrimp and saute until they are cooked through.

5. Deglaze with the sake, turn off the heat, and wait until it stops sizzling.

6. Add the shrimp (with the juice in the pan, if any), bean sprouts, and cilantro to the bowl.
7. Toss them together.