Yam Kai Dow (Crisp fried egg salad)

 

                The dressing may be served separately or spooned over the salad.

Serves 4

Dressing

• 1 small onion, finely chopped
• 6 garlic cloves, finely chopped
• 30 ml cilantro leaves
• 3 small green Thai chilies or 5 small jalapeno chilies, finely chopped
• 90 ml fish sauce
• 90 ml fresh lime juice
• 30 ml palm sugar or brown sugar

1. Combine all the dressing ingredients, mix well and set aide until required.

• Lettuce leaves
• 2 small carrots, peeled and thinly sliced
• 2 small tomatoes, quartered or cut into eights
• ½ green bell pepper, seeded and cut into strips
• 2 small white onions, thinly sliced
• 90 ml vegetable oil
• 4 eggs

1. Place the lettuce leaves on a serving platter and arrange the vegetables on top.
2. Heat the oil in a small saucepan and fry the eggs one by one at a time until well crisped around the edges of the white, and puffy and golden ; cook until the yolk is set.
3. Drain the eggs on paper towels, cut into pieces and pile on top of the vegetables and serve.

BON APPÉTIT