Spicy aubergine and tiger prawn salad with mango and lime salsa

Spicy aubergine and tiger prawn salad with mango and lime salsa

This dish is adapted from a Sri Lankan recipe that a young chef in the kitchens of Le Gavroche cooked for me. We serve it in the restaurant for a little “amuse-bouche” topped with a grilled prawn, but at home I make a big bowl to serve with any kind of grilled seafood. It is so good it can also be eaten on its own as a summer salad.


Ingredients

  • vegetable oil, for frying
  • 4 large aubergines, cut into 1.5cm/½in cubes
  • pinch chilli powder
  • 2 tbsp tomato ketchup
  • 1 tbsp wholegrain Dijon mustard
  • 1 lemon, juice only
  • 50g/1¾oz coconut chips
  • 2 spring onions, thinly sliced
  • salt
  • 1 extra-large tiger prawn, to serve

For the mango and lime salsa

  • 1 mango, cut into cubes
  • 1 bunch fresh mint, roughly chopped
  • 2 limes, juice only
  • 1 red chilli, thinly sliced

Spiced pork belly parcels

Spiced pork belly parcels

This is a popular street food in China. You don’t eat the bamboo leaves, but they provide a distinctive flavour to the rice.
For this recipe you will need: 6 x 30cm/12in lengths of string

Ingredients

For the pork belly parcels

  • 6 large and 6 small bamboo leaves (if using dried leaves, soak in cold water then blanch in boiling water)
  • 5 dried Chinese mushrooms
  • 350g/12oz pork belly, cut into 1.5cm/⅝in chunks
  • 1 tbsp groundnut oil
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp Chinese five-spice powder
  • 1 star anise
  • 2cm/¾in piece rock sugar
  • pinch ground white pepper
  • 300ml/10fl oz chicken stock
  • peanut oil, for brushing

For the glutinous rice

  • 300g/10½oz sticky rice
  • 2 tbsp groundnut oil
  • 4 garlic cloves, finely chopped
  • 1 tbsp fresh root ginger, grated
  • 4 shallots, finely chopped
  • 40g/1½oz dried baby shrimps, soaked in boiling water for 20 minutes
  • 50g/1¾oz red-skin peanuts
  • 2 tbsp light soy sauce
  • 2 pinches Chinese five-spice powder
  • 1 tbsp sesame oil

For the pickled shallot

  • 2 shallots, finely chopped
  • 2 tbsp mirin
  • 2 tbsp clear rice vinegar
  • 2 tbsp soft brown sugar
  • 1 pinch salt

For the dipping sauce

  • 2 tbsp low-sodium soy sauce
  • 2 tbsp aged chilli bean paste
  • 1 tbsp oyster sauce

To serve

  • 6 salted duck egg yolks (available from Asian supermarkets)
  • 1 red chilli, thinly sliced
  • 1 spring onion, thinly sliced
  • 1 red radish, finely chopped
  • micro shiso
  • micro coriander
  • micro garlic chives