Deep Fried Egg Salad Recipe (Yum Kai Dao) ยำไข่ดาว - Hot Thai Kitchen

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in sodium and offers a similar umami flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides sweetness with additional flavor.

Start by making the dressing: pound green chilies until fine.

Add palm sugar to the chilies and pound until it forms a muddy paste.

Add fresh lime juice and fish sauce to the mixture, swirling to dissolve the sugar.

Heat a quarter inch of oil in a wok or small pan until hot.

Test the oil temperature with a vegetable; if it bubbles, it's ready.

Crack the egg directly into the hot oil, ensuring it bubbles around the edges.

Baste the top of the egg with hot oil to help it cook evenly.

Cook the egg until the edges are crispy and the top is firm but not completely runny.

Remove the egg from the oil and set aside.

Prepare the salad by using regular celery, cherry tomatoes, and red onion.

Add chopped cilantro and roasted peanuts to the salad ingredients.

Toss the salad ingredients together lightly before adding the eggs.

Equipment Needed

Spice Level:

Dietary

Allergens