Yam makhau pho

Ingredients

2 large eggplants

1 oz of dry shrimp

2 tbsp of minced coriander

Dressing:

2 sliced shallots

3 tbsp of lime juice

2 minced chili peppers

3 tbsp of Thai fish sauce

1 tbsp of sugar

5 tbsp of water

Preparation

Preheat the oven to medium temperature. Place the eggplants on a baking sheet and when the oven is hot cook it for 35-40 minutes.

Meanwhile, heat the pan and roast the shrimp for 3 minutes stirring with a wooden spoon to brown them evenly.

Remove it, let it cool and crush the shrimp in a mortar or processor.
When the eggplants are ready, place them inside a plastic bag and let it warm.

Then peel them and chop them in large pieces to arrange them in a dish. Then place the dressing ingredients in the pot and take them over medium flame for 2 minutes. Remove it and pour it over the eggplants.

Add the shrimp and coriander and mix well, let it cool to room temperature for a few minutes and serve.

You can use this dish to serve with any type of meat, poultry or fish.