Fried Egg Salad
Total Time
Approximately 15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4.8 out of 5 stars
(125)
Ingredients
2-4 servings
- 2 large eggs, at room temperature
- Enough vegetable oil to reach a depth of 1/4-inch
- 1 cup lightly-packed torn green leaf lettuce (approximately 2-inch pieces)
- 1/4 cup thinly sliced yellow onion
- 1/4 cup thin or julienned carrot strips
- 1/4 cup coarsely chopped celery, Chinese or other, include leaves
- 1/4 cup lightly packed coarsely chopped cilantro, thin stems and leaves
- 1 1/2 tablespoons lime juice (Key limes are recommended, but don’t fuss if you can’t find them)
- 1 1/2 tablespoons palm sugar simple syrup [or 1 tablespoon water + 1 teaspoon dark brown sugar]
- 1 tablespoon Thai fish sauce
- 1 1/2 teaspoons (1 large clove) very thinly sliced garlic
- 2 fresh Thai chiles, preferably green, thinly sliced (more or less to taste)
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Preparation
Chef’s notes
The salad is supposed to be tossed at the end in a hot wok with the dressing, but pouring the hot dressing over the salad and tossing it is an acceptable substitute.
Palm sugar simple syrup can be substituted with water and dark brown sugar.
Adapted from the Pok Pok Cookbook.