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Thai Fried Egg Salad

December 3, 2015

We ate this delicious salad for our Thanksgiving lunch, alongside Pok Pok’s chicken wings and some sticky sushi rice.

Thai fried egg salad

2 eggs, room temperature

vegetable oil

about 1 cup green leaf lettuce, cut into thick ribbons

1/2 small yellow onion, thinly sliced with the grain

1 carrot, cut into thin strips

1 stalk coarsely chopped celery (supposed to be chopped Chinese celery – thin stems and leaves – but we couldn’t find any)

1/4 cup coarsely chopped cilantro (thin stems and leaves)


1 1/2 Tbsp brown sugar (or palm sugar)

1 1/2 Tbsp water

1 1/2 Tbsp key lime juice

1 Tbsp Thai fish sauce

2 cloves garlic, thinly sliced

2 small fresh green Thai chiles, thinly sliced (you can remove the seeds to make it less spicy if you want – these chiles are very hot. I also recommend wearing gloves to handle them.)

Crack the eggs into a bowl or mug to make them easy to put in the hot oil. Pour enough oil in a wok or non-stick frying pan to reach a depth of 1/4 inch. Heat over high heat until the oil just begins to smoke. Holding the bowl close to the oil, gently add the eggs (they will crackle and spit). Lower the heat to medium. Cook until the edges of the whites start to get crispy and brown (about 1 min) then flip the eggs, trying to keep the yolks intact. Cook on the other side until just set, another 30 seconds or so. Set the eggs on paper towel to drain the excess oil.

To make the dressing, combine the sugar and water in a small pan and heat to dissolve the sugar. Add the rest of the ingredients and heat until it’s just warm to the touch.

Quarter the eggs through the yolks. Add the vegetables, herbs, and eggs to a bowl. Pour the dressing over and serve.

Thanksgiving lunch spread

(Recipe adapted from Pok Pok by Andy Ricker)


From → Salads

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