Meals and Courses

Long Aubergine Salad with Prawns

prep 20 mins, plus soaking cook 40 mins
  • 500 g (1 lb) long green or purple aubergines
  • 1 red pepper
  • 125 g (4 oz) medium-large raw prawns
  • 50 g (2 oz) small green mangoes or 1 green apple
  • 3–4 shallots, finely sliced
  • 40 g (1½ oz) ground dried shrimp
  • 4½ tablespoons lime juice
  • 1½ tablespoons fish sauce
  • 1 long red chilli, stemmed, deseeded, finely sliced
  • 125 ml (4 fl oz) coconut milk
  • ¼ teaspoon plain flour

Prick the aubergines with a fork. Grill or barbecue the aubergines and pepper on a low-medium heat for 30–35 minutes. Turn until they are dark in colour (the pepper will cook faster). Set aside to cool.

Prepare the prawns (see page 13). Boil some water in a small saucepan. Cook the prawns for 2–3 minutes or until they open and turn pink, then drain (save the liquid for stock).

Peel away the dark skin of the aubergine and cut into 2.5 cm (1 inch) pieces. Peel and deseed the pepper and cut it into thin strips. Put both vegetables in a bowl with the prawns.

Peel and finely shred the mangoes or apple just before mixing (to prevent their colour darkening) and mix with the aubergine, pepper, prawns, shallots, half the dried shrimp, lime juice, fish sauce and chilli. Taste and adjust the seasoning. Leave to soak for 10 minutes.

Mix the coconut milk and flour in a small saucepan until smooth. Stir and cook over a medium heat for 2–3 minutes until thick. Spoon the aubergine mixture on to a serving plate. Drizzle the coconut milk on top. Sprinkle with the remaining dried shrimp.

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