Thai fried egg salad

Yum-kai-do is an iconic Thai egg salad. In Marni Xuto’s recipe, the crispy fried egg is complemented by a zingy lime, honey and chilli dressing.

recipe
About Recipe
Thai fried egg salad

Yum-kai-do is an iconic Thai egg salad. In Marni Xuto’s recipe, the crispy fried egg is complemented by a zingy lime, honey and chilli dressing.

Ingredients :
  • 1 banana (echalion) shallot, finely chopped
  • 1 red chilli, finely chopped, plus extra slices to serve (optional)
  • 1 garlic clove, finely chopped
  • Juice 2 limes
  • 1½ tbsp fish sauce
  • 1½ tbsp honey
  • 10g coriander, chopped, plus a few extra leaves to garnish
  • Vegetable oil to fry
  • 4 medium eggs
Directions :

  1. Mix all the ingredients apart from the oil and eggs in a bowl to create the ‘yum’ dressing. Season with a pinch of salt and check you’re happy with the balance of sweet, salty and sour.

  2. Pour enough oil into the base of a large frying pan to generously coat the bottom. Put the pan over a medium heat and, once the oil is shimmering hot, carefully crack in the eggs. Cook without touching them until the edges turn a golden brown and crisp up.

  3. Transfer the eggs to a serving dish. Drizzle over the dressing and finish with more coriander leaves and, if you like, red chilli.

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