Thai fried egg salad

Easy to make and refreshingly different.
 
recipe, eggs, salad,fry,thai
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Recipe from: 17 March 2016
Preparation time: 10 min
Cooking time: 15 min
 
 

Ingredients

 
  • 3
    large chicken or duck eggs (as fresh as possible)
  • 1/4
    cup
    vegetable oil
  • FOR SALAD:
  • 2
    small heads of either Romaine or Baby Gem Lettuce, rinsed & cut into 2cm slices
  • 1
    small stick of celery, finely sliced
  • 1/4
    cup
    celery leaves, coarsely chopped
  • 1/4
    cup
    fresh coriander leaves, coarsely chopped
  • 1/2
    onion, very thinly sliced
  • 1
    small carrot, finely julienned into 4cm lengths
  • FOR DRESSING:
  • 2
    Tbs
    lime juice
  • 2
    Tbs
    palm sugar
  • 1
    Tbs
    fish sauce
  • 2
    garlic cloves, finely chopped
  • 1
    small red chilli, finely sliced
  • GARNISH:
  • A sprinkling of deep fried shallots (optional)
Servings: Change Serving
 
 

Method

 
First start by making the dressing. Place all the ingredients in a small saucepan. Heat over a medium heat and boil until the palm sugar dissolves.

Immediately take off the heat and leave to cool at room temperature.

Place all the prepared salad ingredients into a large bowl and, using your hands, mix to combine.

When you are just about ready to serve the salad, heat a wok over a very high heat. Pour in the oil and wait till it begins to smoke. Crack each egg into a small bowl and then fry each egg individually for no more than a minute, turning them halfway. Transfer the eggs onto some kitchen paper to drain. Wait for a minute for the oil to reheat before cooking the next egg

Cut the cooked eggs into rough quarters and add to the prepared salad. Pour over the dressing and mix thoroughly before transferring everything to a serving platter.

Sprinkle with deep fried shallots, if using.

Serve immediately.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.

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Read more on: thai  |  fry  |  recipe  |  eggs  |  salad
 

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