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Yum Makhua Yao Recipe

Yum Makhua Yao is a popular Thai Side Dish
Author :
On :
Wednesday, 18 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Thai Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


  • 1 - medium Eggplant
  • 5 - medium cooked shrimp
  • 2 tbsps - minced Pork (or chicken, meat)
  • 1/4 cup - chopped Tomatoes
  • 1 tbsp - chopped Shallots
  • 1 tbsp - chopped fresh coriander
  • 2 tbsps - spring onion, sliced finely
  • 2 tbsps - unsalted roasted Peanuts
  • 2 or 3 - dried red-hot chillies, cut into small pieces.
  • 1/2 tsp - Sugar
  • 2 tsps - fish sauce or salt to taste
  • 3 tsps - Lemon juice
  • How to Make Yum Makhua Yao:

    1. With a fork, make holes all over the eggplant. Broil it in the oven until soft, remove and peel the skin
    2. Then cut it into bite-size pieces (approx. 1 cup).
    3. Put the pieces on a platter or large plate over a bed of lettuce and set aside.
    4. Chop the shrimp.
    5. Heat the chicken stock in a pan and add the shrimp and minced pork.
    6. Cook well, remove and pour into a large bowl.
    7. Add the shallots, chillies, fish sauce, lemon juice, sugar, tomatoes and spring onions.
    8. Mix well and season to taste.
    9. Pour the mixture over the eggplant and serve at room temperature


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