Fried Egg Salad

Name: Fried Egg Salad
Yield: Serves Two
Cuisine: Thailand
Ingredients: 4 eggs; 1 garlic clove, thinly sliced; 15 ml/1 tbsp groundnut (peanut) oil; 5 ml/1 tsp caster (superfine) sugar; small bunch coriander (cilantro); juice of 2 limes; 30 ml/2 tbsp soy sauce; ½ small cucumber, finely diced; 1 cm/½ in piece fresh root ginger, peeled and grated; 2 shallots, thinly sliced; 2 small fresh red chillies, seeded and thinly sliced; bunch watercress, coarsely chopped

Preparation info

Serves
Two

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Chillies and eggs may seem unlikely partners, but actually work very well together. The peppery flavour of the watercress makes it the perfect foundation for this tasty salad.

Ingredients

15 ml/1 tbsp groundnut (peanut) oil
1 garlic clove, thinly sliced

Asia
Thailand
Vegetarian
South East Asia

Method

Heat the oil in a frying pan. Add the garlic and cook over a low heat until it starts to turn golden. Crack in the eggs. Break the yolks with a wooden spatula, then fry until the eggs are almost firm. Remove from the pan and set aside.