Recipes - Thai

Yam Khai Dao (Thai Fried Egg Salad)
Thai FriedEgg Salad


Yam Khai Dao (Thai Fried Egg Salad) is a refreshing and simple dish, but full of flavour and texture. Make this super easy salad in minutes. Recipe by Asian Inspirations.
Cooking Time: < 15mins
Serves:2
Total time: 15mins - 30mins
Course: Salad
Cook Method: Pan-Fry
Cuisine: Thai









Ingredients:

3 large eggs
¼ cup oil
Fried Shallots (optional, to garnish)

Salad Ingredients:

2 small heads Cos Lettuce (rinsed, cut into 2cm slices)
½ stick celery (finely sliced)
¼ cup celery leaves (chopped)
¼ cup coriander leaves (chopped)
½ onion (thinly sliced)
1 small carrot (thinly julienned, 4cm length)

Salad Dressing Ingredients:

2 tbsp lime juice
2 tbsp palm sugar (crushed)
1 ½ tbsp fish sauce
2 garlic cloves (finely chopped)
1 small red chilli (finely sliced)




Steps:
  1. To make salad dressing, combine all the ingredients in a small saucepan. Place saucepan over medium heat and boil until the palm sugar dissolves, constantly stirring. Once palm sugar is dissolved, take saucepan off the heat and set aside, leaving to cool at room temperature.
  2. Place all the prepared salad ingredients into a large mixing bowl and toss well using your hands. Set aside.
  3. Heat oil in a wok over a high heat until it begins to smoke. Crack and fry each egg individually for approximately 30seconds, then flip them over to the other side for another 20 seconds. Place cooked eggs onto paper towels. Before cooking the next egg, make sure that the oil is heated up again until it smokes.
  4. Cut the cooked eggs into rough quarters and add to the prepared salad. Slowly pour in the prepared salad dressing and mix thoroughly before placing on a serving platter.
  5. Sprinkle with fried shallots, and serve immediately.

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Yam Khai Dao (Thai Fried Egg Salad)

Yam Khai Dao (Thai Fried Egg Salad)

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Yam Khai Dao (Thai Fried Egg Salad) is a refreshing and simple dish, but full of flavour and texture. Make this super easy salad in minutes. Recipe by Asian Inspirations.

Cooking Time: < 15mins
Serves: 2
Total time: 15mins - 30mins
Course: Salad
Cook Method: Pan-Fry
Cuisine: Thai
Ingredients

3 large eggs
¼ cup oil
Fried Shallots (optional, to garnish)

Salad Ingredients:

2 small heads Cos Lettuce (rinsed, cut into 2cm slices)
½ stick celery (finely sliced)
¼ cup celery leaves (chopped)
¼ cup coriander leaves (chopped)
½ onion (thinly sliced)
1 small carrot (thinly julienned, 4cm length)

Salad Dressing Ingredients:

2 tbsp lime juice
2 tbsp palm sugar (crushed)
1 ½ tbsp fish sauce
2 garlic cloves (finely chopped)
1 small red chilli (finely sliced)

Instructions
  1. To make salad dressing, combine all the ingredients in a small saucepan. Place saucepan over medium heat and boil until the palm sugar dissolves, constantly stirring. Once palm sugar is dissolved, take saucepan off the heat and set aside, leaving to cool at room temperature.
  2. Place all the prepared salad ingredients into a large mixing bowl and toss well using your hands. Set aside.
  3. Heat oil in a wok over a high heat until it begins to smoke. Crack and fry each egg individually for approximately 30seconds, then flip them over to the other side for another 20 seconds. Place cooked eggs onto paper towels. Before cooking the next egg, make sure that the oil is heated up again until it smokes.
  4. Cut the cooked eggs into rough quarters and add to the prepared salad. Slowly pour in the prepared salad dressing and mix thoroughly before placing on a serving platter.
  5. Sprinkle with fried shallots, and serve immediately.

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