Name: Thai fried egg salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 3 eggs chicken or duck; 1/4 cup vegetable oil; 2 baby gem lettuce; 1 celery stalks thinly sliced; 1/4 cup celery leaves coarsley chopped; 1/4 cup fresh coriander chopped; 1/2 onion thinly sliced; 1 carrots julienned; 2 Tbs lime juice; 2 Tbs palm sugar; 1 Tbs fish sauce; 2 garlic cloves, finely chopped; 1 red chilli small, thinly sliced; shallots deep fried

Recipe Disclaimer

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Ingredients (14)

3	eggs — chicken or duck
1/4 cup	vegetable oil

For salad:

2	baby gem lettuce
1	celery stalks — thinly sliced
1/4 cup	celery leaves — coarsley chopped
1/4 cup	fresh coriander — chopped
1/2	onion — thinly sliced
1	carrots — julienned

FOR DRESSING:

2 Tbs	lime juice
2 Tbs	palm sugar
1 Tbs	fish sauce
2	garlic — cloves, finely chopped
1	red chilli — small, thinly sliced

Garnish:

shallots — deep fried

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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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