Thai cuisine · Salads & Mezze

Yam Khai Kem

Salted eggs in wedges with tomatoes, red onions and a spicy lime-fish sauce dressing.

Ingredients · for 4 servings

• 6 salted duck eggs (Asian supermarket)
• 3 tomatoes
• 1 red onion
• 3 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 2 red chilies
• 4 scallions
• 1/2 bunch cilantro

Instructions

1. Put the salted eggs in cold water, boil rapidly for 10 min., cool in cold water, peel and cut into eighths.
2. Remove the seeds from the tomatoes and cut into wedges, slice the red onion into paper-thin rings and soak these in cold water for 5 min. to mellow them.
3. Cut the chilies into fine rings, the scallions into 2 cm pieces, and roughly tear the cilantro leaves.
4. Mix lime juice, fish sauce and palm sugar until the sugar has dissolved – go easy on the fish sauce because of the salty eggs.
5. Toss the tomatoes, drained onion rings, chilies and scallions in the dressing and let sit for 5 min.
6. Carefully fold in the egg wedges so the yolks stay whole, sprinkle with cilantro and serve immediately.