Thai Fried Egg Salad Recipe
Thai fried egg salad recipe for yam khai dao makes an addictive salad of crispy fried eggs with sweet tomatoes, purple shallots, crunchy peanuts, fragrant coriander and Chinese celery, and a salad dressing that’s all at once sweet, sour and tangy. This is the latest in our Weekend Eggs series on egg recipes from around the world.
Servings: 2 People
- 2 bird's eye chilies see tips
- 1 tbsp palm sugar more to taste
- 3 tbsp lime juice fresh
- 2 tbsp fish sauce to taste
- Neutral vegetable oil for frying as needed
- 4 eggs large and at room temperature
- 1 small red onion julienned very finely
- 2 long red chillis deseeded and chopped into rounds
- 2 stalks Chinese celery plus a handful of leaves
- 2 Roma tomatoes cut into slim wedges, or cherry tomatoes halved
- ½ cup coriander leaves chopped (cilantro)
- ¼ cup roasted peanuts crushed lightly
To Fry the Eggs
Fill a small non-stick frying pan (20 cm is optimal), with the oil to around 1 cm in depth. You want this over a medium-high heat and have a surface where you can cool down the pan in-between eggs.
Prepare some kitchen or paper towels over a tray for the finished eggs. Have a large spoon and a fish slice handy to baste and remove the egg respectively.
Check the temperature of the oil by placing the base of a wooden chopstick in the middle of the pan. If bubbles form around the chopstick, the oil is hot enough.
Crack the first egg into a small ramekin and add to the pan. Be careful that it will splatter a little and the whites will start to bubble up – this is a good sign.
Baste the egg until the edges are as brown as you desire, usually 1-2 minutes. Remove the egg with the fish slice onto the paper or kitchen towels.
Repeat this process with the remaining eggs.
To make the dressing
Add the chillis you're using to a mortar and pestle and pound until broken down.
If using solid palm sugar, break it up before adding the the mortar and pound into the chillis. Add the lime juice and fish sauce and stir to combine. Remember, if you don't want the actual skin or seeds of the bird's-eye chillis in the final dressing, strain them out before dressing the salad.
Taste the dressing and add sugar, fish sauce or lime juice to taste. Do not dress the salad until just before serving.
To make the Salad
In a large bowl add the red onion, chilli slices and tomatoes Cut the Chinese celery into small stalks and separate the leaves. Add this to the salad, keeping some of the leaves to finish off the salad.
Traditionally, the fried eggs are chopped into slices or quarters, but depending on how you want to present the salad, you can present the eggs as you please.
Once you have added the eggs, mix the salad, add the coriander leaves, peanuts and celery leaves and dress the salad just before serving.
This dish is generally served either with steamed jasmine rice or just placed on the table as part of a larger spread of dishes. We love it served with Thai fried chicken.
Calories: 401kcal | Carbohydrates: 40g | Protein: 26g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 1707mg | Potassium: 1366mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3606IU | Vitamin C: 168mg | Calcium: 275mg | Iron: 8mg