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Fried egg salad
Serves 4 Starters and mains
Ingredients
- 125ml vegetable oil
- 2 1⁄2tbsp dried prawns, soaked in warm water for 30 minutes, drained and coarsely chopped
- 8 eggs
- 1 loose-leaf lettuce, leaves washed, dried and torn
- 1 red onion, cut into thin wedges
- 1 carrot, peeled and shredded into fine ribbons or cut into matchsticks
- handful of coriander leaves
- handful of Thai basil leaves
- 2 red bird’s eye chillies, thinly sliced
For the dressing
- 80ml lime juice
- 1 1⁄2tbsp fish sauce
- 1tbsp palm sugar
- (jaggery) shavings
- 2 garlic cloves, crushed
- 3 red bird’s eye chillies, thinly sliced
Method
Heat the oil in a wok over medium heat. Add the dried prawns and fry for about 2 minutes or until crisp and fragrant. Using a slotted spoon, transfer to a plate lined
with kitchen paper to drain any excess oil. Reserve the hot oil in the wok.
Increase the heat to medium- high and, working in batches, add 4 eggs to the hot oil in the wok, taking care as the oil will splutter. Cook for 1 minute or until the egg whites are puffy and golden on the bottom. Carefully turn the eggs over using a spatula, then cook for another 20-30 seconds or until the tops are just set, but the yolks are still runny. Transfer to a plate lined with kitchen paper to drain any excess oil. Repeat with the remaining eggs.
For the dressing, combine all the ingredients in a bowl and stir to combine well and until the sugar has dissolved. Divide the eggs among four bowls. Add the dressing, fried prawns, lettuce, onion, carrot, herbs and chillies and toss to combine well.
Serve immediately.
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