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
Dressing:
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.
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