Thai Fried Egg Salad
A totally delicious salad with Thai flavours.
SERVES
2
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
10
MINUTES
Ingredients
2 organic eggs
extra virgin olive oil
50g (2oz) chopped spring onion
2-4 ripe tomatoes, cut into quarters or eights depending on size
2 inside sticks of celery, thinly sliced
1/2 cucumber, halved, quartered and cut into chunks at an angle
3 tbsp, roughly chopped
flaky sea salt and freshly ground pepper
For the dressing
2 tbsp palm sugar
1 tbsp water
3 tbsp fish sauce
3 tbsp freshly squeezed lime juice
1 clove garlic, thinly sliced
1-2 bird chillies, thinly sliced
To serve:
coriander sprigs
flaky sea salt
Method
Pound the palm sugar with the water in a pestle and mortar until dissolved. Add the fish sauce, lemon juice, garlic and chilli. Taste - it should be sweet, sour, salty, hot and spicy.
Heat a wide frying pan over a high heat. Add the oil, when it starts to smoke, crack the egg into the oil, it should sizzle. Cook for 1 or 2 minutes, flip over and cook on the other side, the edges should be crispy. Drain on kitchen paper.
Put the onion, tomato, celery, cucumber and coriander into a bowl. Season with salt and freshly ground black pepper. Mix the dressing and pour over and toss gently to coat.
Cut into bite-sized pieces and scatter on top of the salad with an extra sprinkling of coriander and a few flakes of sea salt.
