Baan Talay

Yam Makhua Phao (Spicy Sweet and Sour Eggplant Salad)

Ingredients (for four people)

• 500gm purple eggplant
• 65gm chopped shallots
• 20ml fish sauce
• 5gm sugar
• 15gm dried shrimps
• 10ml lemon juice
• 5gr fresh coriander
• 15ml salad oil
• 30ml coconut milk
• 12gm red chilli paste
• 2 boiled quail eggs

Seasoning

• Cook the eggplants whole in an oven or on a barbecue directly over strong heat until skins are burnt
• Set aside to cool down
• Combine the oil with red chilli paste and wok-fry the solution over medium heat for few minutes
• Add shallots, sugar and coconut milk and reduce by half
• Once reduced, add still hot to the eggplants and stir well
• Season with fish sauce, lime juice to your taste and garnish with fresh coriander, boiled quail eggs and dried shrimps
  
  

Chef Wannee Kalasri
With over 25 years of culinary experience, Chef Wannee Kalasri has started her cooking adventure here at the Angsana Laguna Phuket in 1992 and developed her own, reffined style of Thai Cuisine.