Som Saa Lunch Box: Smoky aubergine salad with salted prawns

​Chef Laoise Casey creates cheap, easy-to-cook lunch boxes inspired by things she has eaten in some of London's best restaurants #SomSaalunchbox      
Smoky aubergine salad with salted prawns
Laoise Casey25 April 2016

Back in November 2014, the Evening Standard's restaurant critic described Andy Oliver’s menu at his Thai restaurant, Som Saa, as inducing ‘shock and awe’. At the time som saa was enjoying a long term residence at Climpson’s Arch in Hackney. Now in 2016, following a successful crowd funding campaign, east Londoners can rejoice at having a permanent Som Saa restaurant on 43a Commercial Street.

What I’ve always loved about Instagram is being able to stalk follow other chefs on it and see their behind the scenes photos and new creations. When som saa had their residency at Climpson’s Arch this was how I first heard about it – following one of their chefs - John Chantarasak (Englishhippy on Instagram). Half British, half Thai, John was nominated for a Young British Foodie award (YBF) last year. John’s beautiful photos offer a glimpse of the cooking at Som Saa as well as his home creations. His style of cooking is fusing traditional Thai recipes with modern techniques and seasonal British produce. Not a smashed avocado in sight on his Instagram feed, instead you’re going to get treats like flaky pastry puffs filled with a curry mixture, chicken and apple aubergine green curry and roasted chilli jam. I’ll take that over an avocado any day thanks.

Eating at Som Saa is yes both shock and awe inducing. Oliver’s menu is also inspiring. When I eat there I rush home and try to recreate the dishes. Which I must confess to not having much luck with. Until I recently picked John’s brains and he created this special lunch dish inspired by Som Saa for our lunch box this week. Smoky silky soft aubergine with a salad of shallots, spring onions (lightly pickled with the dressing) and herbs. Served with salted prawns and a runny egg. After making John’s recipe for the column I sat down and ate it all. Then promptly made another batch for dinner.

Ingredients

4 pre-cooked prawns

2 tbsp. soy sauce

1 small purple aubergine

1 medium egg

1 tbsp. fish sauce (or to taste)

1 tbsp. lime juice (or to taste)

1 tsp. caster sugar

½ tsp. palm sugar

Pinch red chilli flakes

1 spring onion

1 Thai red shallot or 1 small Western shallot

2 fresh or frozen kaffir lime leaves

Small handful coriander leaves

Small handful mint leaves

Cost: £3.80

How to make it

Marinate the prawns in the soy sauce for 20 minutes to allow the salt to penetrate the prawns. Remove from the soy sauce and slice in half lengthways.

Char the aubergine over the direct flame on the hob if you have a gas cooker. This gives the flesh a smoky flavour. Turn the aubergine frequently to ensure even cooking. When the skin is blackened and the flesh is completely soft, it is ready (approximately 5–7 minutes). Alternatively, if you don’t have a gas cooker you can roast the aubergine in a very hot oven (210C) for 15 minutes. Remove the aubergine from the heat and allow to cool before peeling the skin.

Boil the egg in a saucepan of boiling water. For a runny yolk boil the egg for 6 minutes, for a set yolk boil for 8 minutes. Remove from the saucepan and place in a bowl of cold water to stop the cooking. Peel once cooled.

Make the dressing by mixing together the fish sauce, lime juice, caster sugar, palm sugar and chilli flakes. Ensure the dressing is properly combined to dissolve the sugar. Thinly slice the shallot and spring onion. Combine the coriander, mint, kaffir lime leaf, shallot and spring onions with the prawns. Chop the aubergine flesh into bite sized chunks. Pour half the dressing over the aubergine and drizzle the rest on top of the salad. Serve with the egg on top.

Laoise Casey is a chef de partie at Paradise Garage in Bethnal Green and the author of cuisinegenie.ie. Follow her on Twitter @cuisine_genie and Instagram @laoisecooks.

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