Thai fried egg salad (Yum Khai Dao)

Ingredients

• 4 eggs
• 1 stalk lemongrass
• 2 shallots
• 1 clove garlic
• 1 Thai chili
• 1 handful cilantro
• 3 cherry tomatoes
• 1 stalk celery
• 2 tbsp palm sugar
• 4 tbsp lime juice
• 3 tbsp fish sauce
• vegetable oil (for frying)
• roasted peanut (for garnish)

Instructions

1. 1

   Remove the tough outer layer of the lemongrass, lightly crush it with the back of a knife and slice into very fine rings. Peel and thinly slice shallot. Peel and finely chop garlic. If desired, remove the seeds from the chilies, then slice into fine rings. Roughly chop coriander, including the stems, and set a few leaves aside for garnish. Halve tomatoes and cut the celery into rough chunks.

2. 2

   In a big bowl whisk together palm sugar, lime juice and fish sauce until the sugar has completely dissolved. Add the lemongrass, shallot, chili, garlic, tomato, celery and coriander and toss well so everything is evenly coated in the dressing.

3. 3

   Line a plate with paper towels. Crack the eggs one at a time into a small bowl. Pour oil into a deep pan to a depth of approx. 2.5–3 cm / 1–1.2 in. and heat over high heat until it just begins to smoke lightly. Carefully, but quickly slide the eggs, one at a time into the hot oil to prevent excessive splattering. The egg whites should immediately bubble and puff up. After a few seconds, gently swirl the pan so the eggs cook evenly. Fry for 1–2 min., until the edges are golden brown and crispy. If desired, spoon some of the hot oil over the yolks to cook them slightly further. Remove the eggs with a slotted spoon and drain on the prepared paper towels.

4. 4

   Transfer the drained eggs onto a serving plate and spoon the prepared veggies and the dressing generously over the top. Garnish with coriander leaves and roasted peanuts and serve with rice, if desired.