Fried Egg Salad (Yum Kai Dao)

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READY IN: 8mins
SERVES: 1-2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the fish sauce, sugar, soup base and lime juice well in a bowl.
  • Chop the garlic, chilies and coriander fine.
  • Fry the eggs in a very hot pan with a good deal of oil until crispy, about 1 minute. It helps to ladle the oil over the top of the egg to cook both sides at the same time. Set aside and allow to cool a bit.
  • Put the eggs in a plate and cut into quarters. Mix the garlic, chilies and coriander together into the sauce.
  • When ready to eat, pour the sauce over the eggs. Don’t let it sit long or the eggs will get soggy.
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