VIETNAMESE AUBERGINE, LIME, MILD CHILLI CORIANDER SALAD

Ricardo Soares

Ricardo Soares

31st January 2011
Ricardo Soares

VIETNAMESE AUBERGINE, LIME, MILD CHILLI CORIANDER SALAD

THIS DISH IS ESSENTIALLY VEGETARIAN - IT CAN HAVE EITHGER PRAWNS, OR COOKED MARINATED PORK OR CHICKEN ADDED
WHEN REQUIRED.

Ingredients

  • 8 AUBERGINES - STRIP PEELED, CUT INTO 3cm LARGE DICE
  • 3 RED CHILLIES - SEEDED, THEN FINELY SLICED
  • 4 BANANA SHALLOTS - FINELY SLICED
  • 1/2 bunch MINT - LEAVES ONLY ROUGHLY CHOPPED
  • 1/4 bunch CORIANDER - WASHED, THE ROUGHLY CHOPPED STRAIGHT FROM THE BUNCH
  • DRESSING
  • 100ml ( 1/2 cup ) THAI FISH SAUCE ( NAM PLA)
  • 150ml ( 3/4 cup) LIME JUICE
  • 60ml ( 4 tablespoons) PALM SUGAR - BOTTLED / THAI
  • 4 tablespoons SESAME OIL
  • OPTIONAL
  • 450g COCKTAIL PRAWNS
  • 450g FINELY SLICED COOKED MARINATED PORK OR CHICKEN

Method

TO MAKE THE DRESSING - SIMPLY WHISK ALL INGREDIENT TOGETHER. - SET ASIDE OR REFRGERATE UNTIL REQUIRED.
TOSS AUBERGINES WITH A LITTLE GROUND NUT OIL, THEN ROAST ON A HOT CHARGRILL OR IN A HOT OVEN AT 180C/350F
FOR AROUND 35-40 MINUTES UNTIL JUST COOKED THROUGH BUT NOT MUSHY.
ALLOW TO COOL BEFORE CUTTING INTO 1cm THICK SLICES, DRAIN IF NEEDED BEFORE PLACING INTO A SERVING BOWL OR PLATE.
SPRINKLE FINELY SLICED SHALLOTS, CHILLIES AND HERBS OVER THE AUBGERGINE SLICES.
SPRINKLE WITH COCKTAIL PRAWNS OR CHICKEN IF USING - OPTIONAL
SPRINKLE DRESSING LIBERALLY OVER THE SALAD - SERVE

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.