Yum Kai Dao (Crispy Fried Egg Salad)
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Ingredients
- 4 eggs
- 2 shallots, finely sliced
- 100 g cherry tomatoes, halved
- 0.5 cucumber, cut into batons
- 2 tbsp vegetarian fish sauce
- 1 fresh lime
- 2 fresh red chillies
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 116 kcal
- Protein
- 8.7 g
- Carbohydrate
- 6.2 g
- of which sugars
- 3.8 g
- Fat
- 5.7 g
- of which saturates
- 1.8 g
- Fibre
- 1.7 g
- Salt
- 1.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a generous amount of oil in a small pan and fry the eggs one at a time for 2 to 3 minutes until the edges are crisp and golden and the yolk is still soft.
- 2
Drain on kitchen paper and quarter each egg once cool enough to handle.
- 3
Toss the shallots, tomatoes and cucumber together in a bowl.
- 4
Mix the vegetarian fish sauce and lime juice and pour over the vegetables.
- 5
Add the crispy fried eggs and toss gently so the yolks break slightly into the dressing.
- 6
Scatter with sliced red chillies and fresh coriander and serve.
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