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Ingredients:
Long eggplants – 4
Jalapeno – 4
Thai chillies – 10 to 15
Lime juice – 4 to 6 tsp
Fish sauce – 2 to 3 tbsp
Sugar – 2 to 3 tsp
Shallots – 2, cleaned and deveined
Fresh shrimp – 1, small
Hardboiled egg – 1, cut into small wedges
Cilantro sprigs – 6 to 8
Method:
1. Grill the eggplants and jalapeno in an electric grill or charcoal grill turning occasionally.
2. Mix the chillies, fish sauce, lime juice and sugar to make a hot and sour sauce.
3. Blanch the shrimps in boiling water and then drain.
4. Remove the charred skin from the eggplants and jalapenos and slice.
5. Place the slices onto a platter and place the shrimpts and shallots on top.
6. Spread the sauce evenly over the salad.
7. Garnish with egg wedges and cilantro sprigs.
