38min 4 ppl
Yum Khai Dao (Crispy Fried Egg Salad)
29 minutes
4 people
Easy≤30 min & ≤6 steps
29 min · 6 steps
Easy: ≤30 min and ≤6 steps
190 kcalper person
Protein 6g
Carbs 8g
Fats 15g
About this dish
Crackling fried eggs with blistered, lacy edges, torn over tomato, cucumber and shallot in a hot-and-sour lime dressing.
Allergy Info
Eggs, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Cherry tomatoeshalved100 g
- Cucumbersliced0.5
- Thai shallotsthinly sliced3
- Spring onionssliced2
- Corianderleaves picked1
- Lime juicefreshly squeezed3 tbsp
- Garlic clovesminced2 clove
- Bird's Eye Chilliesfinely chopped3
Dairy & Eggs
- Eggs3
Dried Goods
- Palm sugargrated1 tbsp
Oils & Condiments
- Fish sauce2 tbsp
- Vegetable Oilfor frying200 ml
Utensils
- Wok
- Slotted spoon
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Halve the cherry tomatoes, slice the cucumber and shallots, mince the garlic, finely chop the chillies, and pick the coriander leaves.
Approx. 10 minutes
2
Whisk together the lime juice, fish sauce, palm sugar, garlic and chillies in a large bowl until the sugar has dissolved.
Approx. 4 minutes
3
Heat the vegetable oil in a wok until shimmering and carefully crack in the eggs one at a time, frying for 2 minutes until the edges are crisp and blistered and the yolk is still soft.
Approx. 6 minutes
4
Lift the eggs out with a slotted spoon, drain on kitchen paper, and once cool enough to handle, cut each into quarters.
Approx. 4 minutes
5
Add the tomatoes, cucumber, shallots and fried egg to the dressing and toss very gently to combine.
Approx. 3 minutes
6
Scatter over the spring onions and coriander and serve immediately.
Approx. 2 minutes
