Chargrilled Eggplant Salad (Yum Makhue Yao) and a Thai Cooking Class at Kin Dee, Mai Khao Beach
Fig and Walnut
Fig and Walnut
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  • 1 large long green eggplant (should be available from chinese grocers or farmers markets)
  • 1/2 cup minced chicken
  • 6 peeled and deveined shrimp
  • Sauce
  • 1/2 finely sliced small shallot (the small onion kind, not the spring onions that Aussies call shallots)
  • 2 tablespoon fish sauce
  • 2 tablespoon freshly squeezed lime juice
  • 1 tablespoon palm sugar
  • Fresh chopped chilli to taste
  • Spring onion and coriander leaves to garnish



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