Crispy Fried Egg Salad (Yum Kai Dao)
User Reviews
5.0
24 reviews
Excellent
Crispy Fried Egg Salad (Yum Kai Dao)
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Fried eggs with crispy, bubbly edges tossed with a tart, spicy and refreshing dressing. It's my favourite Thai salad EVER!
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Ingredients
Dressing:
- 1-2 Thai chilies see note
- 1 ½ tablespoon palm sugar
- 3 tablespoon lime juice
- 2 tablespoon + 1 teaspoon fish sauce see note
Salad:
- Neutral oil for frying as needed
- 4 eggs room temp
- ¼ small red or yellow onion julienned
- 2 stalks celery plus a handful of leaves
- ½ cup tomatoes cut in wedges
- ½ cup chopped cilantro
- ¼ cup roasted peanuts roughly chopped or lightly crushed
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Instructions
For the dressing:
- 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.
For the fried eggs:
- 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.)
- 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.
- Remove the egg from the pan and let it drain on a paper towel lined plate. Repeat with the remaining eggs.
Assembly:
- Combine all the vegetables in a mixing bowl.
- Cut the eggs into six wedges, centred around the yolk so that there is a little bit of yolk in every piece.
- 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!
Notes
- I used green chilies in the video because I didn't have any red ones, but you should use red chilies for this if you can.
- If using the scaling function, please use the metric units or scale it manually as the program cannot scale "2 tablespoon + 1 tsp" automatically.
- I used green chilies in the video because I didn't have any red ones, but you should use red chilies for this if you can.
- If using the scaling function, please use the metric units or scale it manually as the program cannot scale "2 tablespoon + 1 tsp" automatically.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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