Fried Egg Salad (Yum Kai Dao)
Serves 1
Directions
- 1Deep fry the eggs in a pan with plenty of oil.
- 2Place fried eggs on a cloth to drain excess oil.
- 3Cut the tomatoes into wedges and place them in a bowl.
- 4Slice the onion, green pepper, and radishes.
- 5Combine the sliced vegetables in the bowl.
- 6Add coriander leaves to the bowl.
- 7In a saucepan, add fish sauce, water, and sugar.
- 8Bring the mixture to a boil to make a caramel.
- 9Pour the caramel into a bowl.
- 10Add lime juice to the caramel and mix well.
- 11Cut the fried eggs into pieces.
- 12Add the egg pieces to the bowl with the vegetables.
- 13Pour the caramel dressing over the salad and mix well.
- 14Serve the salad on a plate.
Ingredients
- eggs
- tomato
- white onion
- coriander
- celery leaf / Chinese celery
- radishes
- parts fish sauce
- parts water
- part sugar
- lime juice
Equipment
panspoonknifecutting boardbowlpot
Tips
- The salad is not traditionally served spicy but you can add chilli if desired.
- The dressing can be made without caramel by dissolving the sugar in the fish sauce/lime juice.
Related recipes
Dilly Bean Salad
Thai · Salad
Thai-Inspired Pasta Salad
Thai · Salad
Crispy Rice and Chicken Salad
Thai · Salad30m
Salmon Steak with Cucumber Salad
Thai · Salad
Spicy Cucumber
Thai · Salad10m
Crispy Shaved Tofu Salad
Thai · Salad30m
Cucumber salad
Thai · Salad
Raw Papaya Salad
Thai · Salad
Crispy Rice & Chicken Salad
Thai · Salad50m
Asian Peanut Chicken Salad
Thai · Salad10m
Cabbage Salad
Thai · Salad15m
Waterfall Beef
Thai · Salad