Aubergine with Pork & Prawns - Makhua Phao Song Kruang
Submitted by sjbengtson
Thai Makhua Phao Song Kruang: flame-charred eggplant topped with a savory stir-fried pork and prawn mixture seasoned with fish sauce, fermented soybeans, and garlic. Authentic smoky Thai eggplant dish.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minMakhua Phao Song Kruang translates roughly to “roasted eggplant with toppings” and that undersells what’s happening here. The eggplant is charred directly over high heat or on a grill until the skin is completely burnt. That’s intentional. The charred skin is peeled away after a dunk in cold water, leaving flesh that’s soft, smoky, and earthy in a way that no amount of simple roasting achieves.
The topping is where the Thai pantry comes alive. Ground pork and shrimp are sauteed with golden-fried garlic and shallots, then finished with fish sauce (nam pla), fermented soybeans, vinegar, and sugar. That combination of umami-rich fermented soybean, salty fish sauce, and a hit of sweetness is a classic Thai flavor balance.
Sauté the shallots first and remove them, then fry the garlic in the same oil until golden. This two-stage process ensures both get properly caramelized without burning. The pork and prawn mixture cooks quickly after that, just a few minutes over medium heat.
Chef Tips
- Charring directly over a gas flame gives the best smoky result. Hold the eggplant with tongs and rotate until fully blackened on all sides.
- The cold water bath makes peeling the charred skin much easier. Work quickly while the eggplant is still warm.
- Fermented soybeans (tao jiao) are available at Asian grocery stores. Don’t substitute regular soy sauce. The fermented version adds depth that soy sauce alone can’t replicate.
- Taste the topping before plating. Adjust fish sauce for salt, add a pinch more sugar if needed.
Variations
- Vegetarian version: Replace pork and shrimp with crumbled firm tofu and use soy sauce instead of fish sauce.
- All prawn: Skip the pork and double the shrimp for a lighter, seafood-forward version.
Ingredients
Directions
Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas Mark 8) or barbecue them directly over strong heat until the skins are burnt.
Toss the aubergines into cold water then peel and cut them into large pieces. Place the pieces in a serving dish.
Mix the pork and prawns together. Add pepper to taste and put aside.
Sauté the shallots in the oil, Remove the shallots and drain them, using the oil remaining in the pan to sauté the garlic. When the garlic is golden brown, add the pork and prawn mixture and sauté for a few minutes over medium heat.
Add the vinegar, fish sauce, soya beans and sugar and mix in well; cover and cook for a few minutes.
Top the aubergine pieces with the pork and prawn mixture, and sprinkle with the sugar.
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