Name: Chargrilled Eggplant with Prawns (Cá Tím Nướng)
Yield: Serves 4-6 as part of a Shared Meal
Cuisine: Vietnam
Ingredients: 4 long purple Japanese eggplants (aubergines); 1 tablespoon spring onion oil; 1 tablespoon chopped roasted peanuts; 1 tablespoon fried red Asian shallots; 150 g (5½ oz) cooked small tiger prawns (shrimp), peeled and deveined, roughly chopped; 3 tablespoons dipping fish sauce; 2 tablespoons vegetable oil

Preparation info

Serves
4-6
as part of a Shared Meal

Difficulty
Easy

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

About

I PREPARED THIS DISH FOR FELLOW TRAVELLERS I MET IN QUY NHON, ONE OF THEM A ‘VEGEAUAEIAN. I WENT SHOPPING FOR INGREDIENTS AT THE MARKETS AND FOUND A LADY SELLING READY-CHARRED EGGPLANT, AND A LADY NEXT TO HER SELLING READY-DICED ASIAN SHALLOTS AND CRUSHED ROASTED PEANUTS — HALF THE PREP WAS DONE! JAPANESE EGGPLANTS ARE LONG AND SLENDER, PALE PURPLE IN COLOUR AND ARE SWEETER THAN THE LARGER ROUND VARIETY.