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This dish is a Thai take on the egg salad. It is very quick and easy to make, is light but very tasty, and uses very simple ingredients. You can vary this recipe by using duck or quail eggs, and even by using boiled eggs if you want a healthier version.
We made this quite spicy by using 5 red bird eye chillies, so you may want to use less if you are not into spicy food. You could also experiment by adding other vegetables if you wish!
Ingredients
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- 3 tbsp fish sauce
- 2 tbsp lime juice
Special Cooking Equipment Used
Cooking instructions
Step 1: Heat oil in a wok or pan until it is very hot. Crack 3 eggs into the pan, and fry, making sure that you spoon oil over the eggs, and flip them. Fry the eggs until they are crispy brown on the outside, however you don’t want to cook them to long as we want the egg to be soft. When the eggs are cooked, set them aside on some paper towel to soak up any excess oil.
Step 2: Now slice the eggs into bitesized pieces, and place them in a mixing bowl. Add 1/2 a sliced onion, 1 tomato which has had the seeds removed and been diced, 1/4 cup of celery leaves, 3 tbsp of fish sauce, 2 tbsp of lime juice, 5 finely chopped red bird eye chillies, and 2 tbsp of sugar.
Step 3: Toss the salad until all of the ingredients are mixed together thoroughly, and then serve and enjoy!
We hope you enjoyed this light and tasty spicy egg salad recipe. Let us know in the comments what you think!
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