Crispy Fried Egg Salad (Yum Kai Dao)
Fried eggs with crispy, bubbly edges tossed with a tart, spicy and refreshing dressing. It's my favourite Thai salad EVER!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 1-2 Thai chilies (see note)
- 1+1/2 tbsp palm sugar
- 3 tbsp lime juice
- 2 tbsp + 1 tsp fish sauce (see note)
- Neutral oil for frying (as needed)
- 4 eggs (room temp)
- 1/4 small red or yellow onion (julienned)
- 2 stalk (celery plus a handful of leaves)
- 1/2 cup tomatoes (cut in wedges)
- 1/2 cup chopped cilantro
- 1/4 cup roasted peanuts (roughly chopped or lightly crushed)
Instructions
- 1
Add the chilies to a mortar and pestle and pound until fine. Add the palm sugar and pound to dissolve into a thick paste. Add the lime juice and fish sauce and stir to combine.
- 2
In a wok or an small non-stick frying pan, add about a quarter inch of oil. Heat the oil over medium high heat until very hot (you can add a little piece of onion as a heat tester, and once it's bubbling excitedly, the oil is ready to go.)
- 3
Crack one egg into the oil, and if your oil is hot enough the egg white should start to bubble right away. Use a spoon to baste the top of the egg with oil as it fries, and keep going for about 2 minutes or until the yolk is set and the white is bubbly and browned around the edges.*You don't want the yolk runny for this because we will be cutting the egg into pieces. I like the yolk to be set, but not completely well done. Traditionally it is cooked well done.
- 4
Remove the egg from the pan and let it drain on a paper towel lined plate. Repeat with the remaining eggs.
- 5
Combine all the vegetables in a mixing bowl.
- 6
Cut the eggs into six wedges, centred around the yolk so that there is a little bit of yolk in every piece.
- 7
Add the eggs to the vegetables and pour the dressing over. Toss gently just to mix and plate. Top with roasted peanuts and serve with jasmine rice. Enjoy!