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.

Course Entree, Lunch, Main Course, Salad, Side Dish

Cuisine Thai

yellow yellow

Prep Time 10

Cook Time 15

Rest time 5

Total Time 30

Servings people

Calories 706kcal

Author Dr. Wendy Dearborne

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