Monday, September 15, 2014

Crispy Fried Egg Salad

Hi, fried eggs again this week! Why? Well, continue to discover this simple and easy ingredient what can do beyond its nature. I am going to use fried eggs to make delicious Thai-styled salad. My both kids love this dish, especially the spicy and sour flavour.

Meanwhile frying the eggs, I run to the backyard to pick a few sprig of Chinese celery and coriander leaves and start making sauce and salad. It takes less than 10 minutes to make the salad. I hope you will enjoy it.

Crispy Fried Egg Salad (Yam Khai Dao)

2 large eggs, carefully cracked into a small bowl
1/3 cup vegetable oil
½ medium onion or 1 big shallot, sliced
2 sprig Chinese celery, coarsely chopped
2 sprig coriander leaves, coarsely chopped


1 bird’s eye chilli or small chilli
1 small clove garlic
1 ½ teaspoons palm sugar
1 tablespoon lime juice
1 tablespoon fish sauce

Heat the oil in a small fry pan or wok until very hot. Add the eggs to the fry pan and fry for about 1½ minutes (the egg white bubbles) or until the bottom of the eggs turns brown and crispy over medium heat. Carefully flip the eggs with spatula and keep frying for about 1 minute or golden brown. Remove the eggs and drain on a paper towel. Cut the eggs into bite seize or about 16 pieces in total. 

Pound the chilli, garlic and palm sugar with pestle in a small mortar. Add lime juice and fish sauce and mix well. Transfer the sauce into a large mixing bowl and add all the salad and eggs and toss well. Serve on a plate.

Note: If you don’t have mortar, simply chop the chilli and garlic into mince. 

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