Thai cuisine · Salads & Mezze

Yam Khai Yiao Ma

Century egg wedges with pickled ginger and onion in a hot chili-lime dressing.

Ingredients · for 4 servings

• 6 century eggs (Asian grocery store)
• 1 piece ginger (about 5 cm)
• 1 red onion
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 2 tsp palm sugar
• 3 red chilies
• 4 spring onions
• 1/2 bunch cilantro
• 2 stalks celery

Instructions

1. Peel the century eggs, rinse briefly under cold water, and cut into eighths with a moistened knife so the dark yolk doesn't stick to the blade.
2. Peel the ginger, cut into paper-thin strips, and soak in cold water for 10 min to soften its sharpness.
3. Shave the red onion into thin rings, slice the celery on the diagonal into thin pieces, cut the chilies into rings and the spring onions into 2 cm pieces.
4. Stir the lime juice, fish sauce and palm sugar together until the sugar has fully dissolved and the dressing is clear.
5. Toss the ginger, onion, celery, chilies and spring onions in the dressing and let sit chilled for 10 min.
6. Fold in the egg wedges gently, sprinkle with cilantro leaves and serve well chilled on a flat platter.