Thai Spicy Eggplant Salad Recipe

• 4 tbsp lime juice
  
• 4 tbsp fish sauce
  
• 1 1/2 tbsp sugar
• 2 cloves finely chopped garlic
• 5 chopped red bird eye chillies
• 5 shrimps
• 1 squid
• 1/2 cup minced pork
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 sliced red onion
• 1 boiled egg
• 1 sliced egg plant (or aubergine)

Special Cooking Equipment Used

• mixing bowl
  

Cooking instructions

Step 1: First we need to make the batter for the eggplant. Add 1 cup of flour and 1/2 teaspoon of salt to a mixing bowl, then pour in about half a cup of water and mix together until you are left with a smooth lump free batter.

Step 2: Add 1 sliced eggplant to the batter, and coat all of the eggplant pieces with batter, then set aside.

Step 3: Now we need to make the salad dressing. Add 4 tbsp of lime juice, 4 tbsp of fish sauce, 1 1/2 tbsp of sugar, 2 cloves of finely chopped garlic, and 5 chopped red bird eye chillies to a mixing bowl, and mix together thoroughly.

Step 4: Then bring a saucepan of water to the boil, then add 1 sliced squid and 5 shrimp. Cook until the shrimp are pink then spoon the shrimp and squid into a bowl.

Step 5: Now bring 1/2 cup of water to the boil, then add 1/2 cup of minced pork and heat for a couple of minutes until the pork is cooked, then spoon the pork into a bowl.

Step 6: Next deep fry the eggplant in batter we made earlier until it is golden brown. Once cooked, place the eggplant on some paper towel to absorb any excess oil.

Step 7: Finally add the minced pork, shrimp and squid and 1/2 sliced red onion to the dressing we made earlier, and mix everything together. Spoon everything over the deep fried egg plant, and garnish with a boiled egg that has been quartered, and then serve and enjoy!