Yam Kai Dao (Fried Egg Salad)

Salads are pretty healthy kinds of things,that is until you throw a few crispy deep-fried eggs into them! If you think a fried egg salad sounds weird; just give it a try, it’s a perfect match.

I love Thai salads- they have lots of crunchy vegetables, they’re hot, sweet, sour and salty and they usually include protein unlike a lot of western salads.

This quite easily makes a meal for one or serve with a dish or two more if serving a few people.


use:

• 2 eggs


• vegetable oil for deep frying


• a big handful of coriander leaves, torn


• 1 stalk of celery,finely sliced


• ¼ white onion, finely sliced


• 1 carrot, shredded/julienned


• ½ mooli/daikon or radish, julienned or sliced


• 2 red chillies,finely sliced


• juice of 1 lime


• 2 cloves of garlic


• a large pinch of sugar


• a splash of fish sauce (nam pla)

Throw the coriander, chillies and chopped vegetables into a bowl. Heat a wok and when hot,add in enough oil to deep fry the eggs (about 1 inch/ 3cm depth), When the oil is really hot, crack in an egg- it’ll puff up and spit so watch out. It’ll be brown and crispy in about 30 seconds, use a spatula to turn it over and cook the other side for another 30 seconds. Gently lift the egg out and drain on kitchen paper.Repeat with the other egg.

The eggs will be okay for a few minutes or so while you make the dressing. Bash up the garlic and sugar in a pestle and mortar before squeezing over the lime juice and fish sauce. Give it a mix and pour over the veggies. Cut the eggs into three or four equal piece and toss everything together quickly before serving.