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Udang Terung (Grilled Shrimp and Eggplant with Sauce & Mint)

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The nuoc mam brings out the saline character of the shrimp and seems to heighten the sweetness of the eggplant, while the garlic adds its sharp bite, and the mint a cool freshness.




Ingredients:

- 2½ pounds eggplant, scrubbed, trimmed and cut into 1-inch chunks

- ½ cup extra virgin olive oil

- ¾ tsp kosher salt, more as needed

- 1 pound extra-large shrimp, shelled

- 1 large garlic clove

- 2 tbsp chopped fresh mint, plus sprigs for garnish

- 1 tbsp nuoc mam or nam pla fish sauce, or to taste

Preparation:

=> Preheat a grill to medium or the oven to 425 degrees. Toss eggplant with 6 tablespoons oil and ½ teaspoon salt. Place in a grill basket or spread in an even layer on one or two rimmed baking sheets (leave plenty of room between pieces so they can brown). Grill or roast until eggplant softens and browns, about 10 to 20 minutes.

=> While eggplant cooks, toss shrimp with remaining 2 tablespoons oil and ¼ teaspoon salt. Thread shrimp onto skewers if grilling. If roasting, remove baking sheet from oven and add shrimp, stirring well. Return to oven to bake until shrimp is just opaque, and eggplant is golden brown, an additional 10 to 12 minutes. Or grill shrimp alongside eggplant until shrimp is cooked and eggplant very soft and brown, 5 to 10 minutes longer.

=> Using a mortar and pestle or a heavy knife, pound or mince together the garlic and a pinch of salt until a paste forms (if using a knife, use flat side after garlic is minced). In a bowl or platter, toss shrimp, eggplant, garlic paste, mint and fish sauce together. Serve with mint sprigs for garnish.

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Comments

Ramsay said…
I used 1lb shrimp but only 1 smallish eggplant, 14oz or so, which yielded 2.5 servings. I can't imagine using 2.5lb as the recipe calls for – this was the perfect ratio. Added a roughly cut sweet onion to the eggplant in the grill basket, doubled the garlic, added some minced ginger to the sauce plus the cooking juices from the shrimp which I grilled on foil so as not to lose them. Used nowhere near that amount of salt. Sprinkled some torn shiso leaves at serving and enjoyed very much.
Apr 8, 2023, 1:08:00 PM
Mitali Ghosh said…
You really need the full 2 1/2 lbs. of eggplant as the eggplant shrinks considerably. Also cook the eggplant 20 minutes then added the shrimp for another 10. Added a thinly sliced serrano chile and lime juice as recommended. Really excellent and easy.
Apr 8, 2023, 1:08:00 PM
নাভেলস্টোরিজ said…
This is one of those rare recipes that is much greater than the sun of its parts. I used the oven I stop the grill but tossed the eggplant with smoked salt. I still got that touch of smoke but the oven carmelized the eggplant in a way the grill would not have. I added half an heirloom tomato amd tossed it with the hot eggplant right out of the oven. Added about one TB lime juice to the mix. Tossed with basil amd mint. Served over jasmine rice. This is a deeply satisfy, complex dish. Yum!
Apr 8, 2023, 1:09:00 PM
Jannatun Nayema said…
I love eggplant and I love shrimp so I really wanted this recipe to work.
Apr 8, 2023, 1:10:00 PM
Hasan Ujjaman said…
This can be really good with these modifications: salt the eggplant and drain the water before slicing into cubes. Shrimp does not need more than a tiny pinch of sea salt. I added crushed garlic to the roasting tin. Made a different version of the sauce with minced ginger, honey, rice wine, chili, and fish sauce. Added cilantro to the chopped mint at the end. I suppose that is almost an entirely different recipe but it was good!
Apr 8, 2023, 1:11:00 PM
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