Yum Makhua Yao

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

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