Yum Khai Dao (Spicy Fried Egg Salad)

🛒 Ingredients

• Large Eggs 100 g · 140 kcal
• Vegetable Oil 15 g · 135 kcal
• Fresh Lime Juice 30 g · 9 kcal
• Fish Sauce 30 g · 24 kcal
• Palm Sugar 15 g · 60 kcal
• Shallots 20 g · 14 kcal
• Cherry Tomatoes 50 g · 9 kcal
• Cucumber 50 g · 8 kcal
• Bird's Eye Chilies 5 g · 2 kcal
• Fresh Cilantro 5 g · 1 kcal
• Fresh Mint Leaves 5 g · 2 kcal
• Spring Onions 15 g · 5 kcal

👨‍🍳 Instructions

1. Prepare the dressing by whisking together the fish sauce, lime juice, and palm sugar in a small bowl until the sugar is dissolved.
2. Heat the vegetable oil in a wok or deep skillet over medium-high heat until very hot. Crack each egg into the hot oil and fry until the whites are crispy and golden brown at the edges, and the yolk is still runny.
3. Carefully remove the fried eggs and place them on a paper towel-lined plate to drain excess oil. Slice the eggs into bite-sized pieces or leave them whole.
4. In a mixing bowl, combine the sliced shallots, cherry tomatoes, cucumber, bird's eye chilies, cilantro, mint leaves, and spring onions. Add the dressing and gently toss to combine.
5. Arrange the fried eggs on a serving plate and spoon the prepared salad mixture over them. Serve immediately.