Thai cuisine · Salads & Mezze

Yam Kai Dao

Fried eggs made crispy in plenty of hot oil, cut into strips and tossed with onions and lime.

Ingredients · for 2 servings

• 4 eggs
• 1 red onion
• 100 g cherry tomatoes
• 2 Thai chilies
• 2 tbsp lime juice
• 1.5 tbsp fish sauce
• 1 tsp palm sugar
• 1 bunch cilantro
• 2 spring onions
• 150 ml neutral oil

Instructions

1. Heat the oil in a small pan to 180 °C – a drop of egg white must foam up and rise immediately.
2. Slide the eggs in one by one carefully and fry 1–2 min., spooning hot oil over the yolk until the edge is golden brown and crisply frilled.
3. Drain the fried eggs on paper towels and let cool slightly so they can be cut cleanly.
4. Dissolve the palm sugar with lime juice and fish sauce and stir in the finely chopped chilies.
5. Slice the onion into paper-thin rings, halve the cherry tomatoes, cut the spring onions into rings and mix everything with the dressing.
6. Cut the eggs into wide strips, fold in loosely, sprinkle with cilantro and serve immediately while the edges are still crisp.