Crispy Fried Egg Thai Salad
This delicious salad is made with a sweet and sour, slightly salty, spicy Thai style dressing. Frying the eggs on a high heat makes them crispy and crunchy, which adds a unique texture to the dish. It has loads of vegetables in it too. And can be served as a side, or main course.
Equipment
- Frying pan
Ingredients
- 8 large eggs 2 per person
- 2 tbsp lime juice
- 3 tbsp sugar
- 3-4 tsp fish sauce or light soy
- 1/3 hot house cucumber sliced
- 2 green onions cut into 1” pieces
- 1 small stalk of celery and the leaves chopped
- 1 tsp finely minced garlic
- 1/3 cup of red onion sliced
- 10-15 cherry tomatoes cut in half
- 1 tbsp cilantro
- 1-2 Fresno peppers chopped or Thai chili peppers
- 1/3 cut orange bell pepper chopped
- 2 tsp sesame seeds
- 1 cup of oil for frying
Instructions
Dressing
- Make the dressing. Add lime, fish sauce sugar and garlic to a large bowl. Mix until sugar has dissolved. Add red onions and chili peppers, mix and set aside.
- In a pan, heat oil until very hot. Not smoking, but close. Fry eggs one to two at a time. 2 minutes on each side. Basting continuously with hot oil. The eggs will be crisp and golden brown. Caution: The oil can splatter.
- Drain eggs on absorbent paper.
- The eggs will range from well done to waxy and golden brown.
- When cool enough to handle, cut eggs into bite size pieces.
- Add cut eggs to onions and dressing. Mix well. Add the rest of the ingredients, except cilantro and sesame seeds. Set aside for 5-10 minutes, gently tossing every 2 minutes.
- Before serving add cilantro and sprinkle with sesame seeds.
Notes
For a cholesterol free version use egg whites
Nutrition
Serving: 4gCalories: 706kcalCarbohydrates: 16gProtein: 14gFat: 66gSaturated Fat: 8gCholesterol: 372mgSodium: 503mgPotassium: 337mgFiber: 1gSugar: 12gVitamin A: 1182IUVitamin C: 32mgCalcium: 82mgIron: 2mg
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